Here’s a mild but tasty way to introduce a nutritious soup from Asia to your family. Invite the children to participate in the preparations by helping to scramble the eggs.
4 cups prepared chicken stock, plus 2 tablespoons ( or canned chicken stock or broth)
1/2 teaspoon grated fresh ginger (or ¼ tsp of powdered ginger)
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock/broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock/broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
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