Egg Drop Soup

Servings: 2

2 cups prepared chicken stock OR 1 cup stock and 1 cup water (Swanson Natural Goodness is excellent)

1/4 teaspoon grated fresh ginger

1/2 tablespoon soy sauce

1/2 tablespoon cornstarch

1 tablespoon cold water

1 egg, lightly beaten

BOIL soup stock, grated ginger, and soy sauce.

In a small cup, make a slurry by combining the cornstarch and water. Stir until dissolved.

Slowly pour in the cornstarch mixture while STIRRING the stock - cook until thickened.

Reduce heat to a simmer. Pour in the eggs slowly while STIRRING the soup in the same direction. The egg will spread and feather.

Turn off the heat and simmer for a few moments.