Egg Drop Soup - cooking recipe

Ingredients

4 cups chicken stock or 4 cups chicken broth, plus
2 tablespoons chicken stock or 2 tablespoons chicken broth
1/2 teaspoon grated fresh ginger
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
3 eggs (lightly beaten)
2 scallions (chopped, including ends)
salt
white pepper
wide and crisp chinese noodles (optional)

Preparation

Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
Stir until dissolved.
Slowly pour the cornstarch slurry into the stock& stir until thickened.
Reduce heat to a simmer.
Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
The egg will spread& feather.
Turn off the heat& add the scallions.
Lightly season to taste with salt& white pepper& serve immediately.
I like to garnish the soup with wide, crisp Chinese noodles.