Egg Soup

6 Cup of Soup 

INGREDIENTS:

·         4 cups good-quality chicken stock

·         2 Tbsp. cornstarch

·         1 tsp. ground ginger

·         1/4 tsp. garlic powder

·         2 large eggs

·         2 egg whites

·         1/2 tsp. sesame oil

·       3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish

·         1/4 cup whole-kernel corn or creamed corn (optional)

·         salt, to taste (I use about 1 tsp - I like my soup salty!)

·         black pepper, to taste (I use about 1/4 tsp.)

INSTRUCTIONS:

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)

Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste.

Serve immediately, topped with additional green onions for garnish.

 Enjoy it!