Prep Time: under 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients:

4 cups chicken stock

2 T. cornstarch

1 tsp. ground ginger

1 T. soy sauce (dark or light)

2 large eggs

2 egg whites

1/2 tsp. sesame oil (optional)

3 green onions, sliced thin plus extra for garnish

Salt and pepper to taste

What to do:

Add chicken broth, cornstarch, ground ginger and soy sauce to a saucepan, mix well; bring to a boil.

Meanwhile, whisk together the eggs and egg whites in a small bowl. 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 pouring the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions, salt and pepper to taste, until combined. Serve immediately, topped with additional green onions for garnish.