Egg Drop Soup- Restaurant Style

This simple, inexpensive egg drop soup recipe was inspired by the incessant nagging of teenage son who was craving a taste of his favorite Chinese restaurant. A wonderfully fast recipe that costs less than $3 to prepare for the entire family and tastes like authentic Chinese cuisine.

* 6 cups chicken broth
* 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.