* 6 cups
* 1/8 teaspoon ground ginger
* 2 tablespoons chopped Scallions or finely minced onion
* 1/4 teaspoon salt
* 1 1/2 tablespoons cornstarch
* 2 eggs
* dash White pepper
Pour all but 1/2 c. of cold chicken broth into a large saucepan over medium heat. Add salt, ginger and scallions (or onion) into the saucepan, and bring to a rolling boil.
In a small bowl, stir together the remaining 1/2 c. cold broth and cornstarch until smooth, pour into the boiling broth, stirring constantly, until thickened. about 2 minutes.
In another small bowl, whisk the eggs with a fork. Drizzle egg very slowly through the tines of a fork directly into the bubbling soup, which will create very thin slivers of egg.
The egg will cook instantly.
Remove from heat add dash white pepper, stir well and serve immediately.