Real Easy and Real Tasty Egg Drop Soup

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. I've removed the optional msg from the recipe, as I so rarely use it anyway.

• Ready In: 12 mins
• Serves: 3
• Yields: 3 bowls

Ingredients

• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 tablespoons cold water
• 4  cups chicken broth
• 2  teaspoons  very finely chopped fresh ginger
• 1⁄4 cup  chopped scallion
• 3  eggs, beaten
• 2  tablespoons soy sauce
• 2  tablespoons  sesame oil

Directions

1. Mix cornstarch and cold water in a small bowl. Set aside.
2. Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
3. Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
4. Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
5. Stir in soy sauce, and sesame oil. Enjoy!