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Servings: 2
  • 2 cups prepared chicken stock (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
  1. BOIL soup stock, grated ginger, and soy sauce.
  2. In a small cup, make a slurry by combining the cornstarch and water. Stir until dissolved.
  3. Slowly pour in the cornstarch mixture while STIRRING the stock - cook until thickened.
  4. Reduce heat to a simmer. Pour in the eggs slowly while STIRRING the soup in the same direction. The egg will spread and feather.
  5. Turn off the heat and simmer for a few moments.