This delicious soup can be on the table in minutes. The prep time is less than five minutes and all you really need to do is bring it up to a simmer, twice.
4 cups chicken broth, (1 qt)
2 - 3 tsp minced fresh ginger, to taste
2 - 3 green onions, sliced
1 - 2 pinches red pepper flakes
2 large eggs
2 tsp soy sauce
1 tsp sesame oil
1 tbsp corn starch
salt and pepper, to taste
Reserve about a 1/2 cup of the chicken broth. Set aside.
Combine the remaining broth with the ginger, green onions and red pepper flakes in a pot. Bring the mixture to a simmer over a medium flame.
While the soup is heating up, whisk together the eggs, soy sauce and sesame oil. Set aside.
When the soup reaches a simmer, pour the egg mixture slowly into the hot soup in a thin stream. Give everything a good stir.
Combine the cornstarch with the reserved chicken broth and stir the mixture into the soup. Allow everything to return to a simmer again. Taste and adjust the seasoning, if needed.
Remove from heat and serve.