The Soup Diva

• 32 oz chicken stock (not broth)
• 4 eggs, beaten just until combined
• ½ tsp ground ginger
• 1-2 tsp soy sauce
• 2 tbsp cornstarch
• Salt and white pepper to taste
• Garlic powder (optional)
• Toasted sesame oil (optional)
• Chopped scallions or chives for garnish (optional)

Heat stock and seasonings to low boil. While waiting for boil, beat eggs and a little of the cornstarch (preferably in small batter bowl if available) and add enough water to remaining cornstarch to create a slurry. Once stock is boiling, stir in slurry until fully incorporated; then remove from heat and slowly drizzle in egg to form “ribbons.” Allow to sit until desired consistency. Serve with a drizzle of oil and scallions or chives if desired.