You Will Need:
* 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
* 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,