Egg Drop Soup

4 cups chicken stock
1/4 tsp ground ginger
1 tbsp soy sauce
14 g cornstarch (1 tbsp)
2 large eggs
2 medium green onions, chopped
1 dash salt
1/4 tsp white pepper
.Bring chicken stock, ginger and soy sauce to a boil.

2.Stir together cornstarch and 2 tablespoons of stock mixture.

3.Slowly add cornstarch mixture to stock stirring constantly, until thickened.
4.Reduce heat to a simmer.

5.Slowly add lightly beaten eggs while stirring the soup in the same direction.

6.Take off heat.

7.Garnish with green onion, salt and white pepper to taste.

8.Serve immediately.