Restaurant Style Egg Drop Soup

Organics Low Sodium Chicken Broth, 8 cup
*Kikkoman Lite Soy Sauce, 1 tbsp
*Spice World Ground Ginger, .5 tsp
Salt, 1 tsp
*Pepper, white, .5 tsp
Scallions, raw, .5 cup, chopped
Cornstarch, .1875 cup
Egg, fresh, 4 large
Egg Yolk, 2 large
Water, tap, .5 cup (8 fl oz)

Put broth, soy sauce, ginger, salt, pepper and 1/4 cup scallions into a large pot. Bring to a boil.
While waiting for boil, mix cornstarch with 1/2 cup water in a separate bowl. Add this to the soup when boiling, stirring well.
In a separate bowl, very lightly beat the eggs with the remaining 1/4 cup of water, you don't want to create air bubbles.
TURN OFF THE HEAT TO THE SOUP. Now slowly drizzle the egg mix by thin strands into the pot while stirring constantly in a clockwise manner. This is a bit difficult with only two hands. I found that if you beat the eggs in a bowl small enough to fit a salad plate over, you can hold both with one hand and will get a fine drizzle as you slowly pour while stirring.
Once all of the egg is stirred into the soup, you're ready to garnish each bowl with remaining scallions and serve!
Makes 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMDESIGNER.