Ingredients
Scale
- 8 cups chicken stock
- 2 tablespoons chicken stock
- 1 teaspoon finely cut fresh ginger
- 2 tablespoon soy sauce
- 2 tablespoon corn starch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 eggs, lightly beaten
- 5 green onions, chopped
Instructions
- In a stock pot add the 8 cups of chicken stock, fresh ginger, and soy sauce. Bring the soup base to a boil.
- In a small bowl combine the 2 tablespoons chicken stock and 2 tablespoons corn starch. Keep stirring until the cornstarch is dissolved then add to the soup base. Reduce heat to simmer.
- While the soup is simmering beat 5 eggs in a medium size bowl. Slowly pour into the soup base while stirring the soup in one direction. Turn the heat off.
- Add in salt, black pepper, and green onions. Serve immediately.
Nutrition
- Serving Size: 10
- Calories: 117
- Sugar: 3
- Sodium: 613
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Protein: 8
- Cholesterol: 99