Chinese Egg Drop Soup - cooking recipe

Ingredients

4 cups chicken broth
1-2 pieces fresh ginger
2 Tbsp. soy sauce, or to taste
1 Tbsp. cornstarch
3 Tbsp. cold water
2 green onions, chop white and green parts finely
3 Tbsp. finely chopped cilantro leaves, dried will do
2 eggs, beaten

Preparation

Bringer broth and ginger to a simmer, simmer for 20 minutes and remove ginger. Add soy sauce and salt to taste. Combine cornstarch and water, mix into smooth paste. Whisk paste into a the hot chicken broth. Simmer for 1 minute, until it sightly starts to thicken. Add onions and cilantro. Pour eggs from bowl in a steady stream into the simmering broth. Swirl the broth so it is moving in a circle as you pour in the beaten egg. Don't stir the broth for 45 seconds to 1 minute so the eggs have a chance to set. Lightly use whisk to break up eggs. Serve hot. Makes 6-8 servings.