- 6 cups chicken broth
- 2 tablespoons cornstarch
- 1 clove garlic whole
- ½ inch slice fresh ginger
- 5 green onions thinly sliced whites and greens divided
- 2 eggs lightly beaten
- crushed red peppers to taste optional
Combine 1/2 cup chicken broth and cornstarch in a small bowl.
Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.
While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.
Top with green onions and crushed red pepper flakes (if using).
Saturated Fat: 1g
Vitamin A: 179IU
Vitamin C: 18mg