With a chicken stock broth, egg drop soup is surprising easy to prepare.
4 C. chicken stock 2 lg. slices fresh ginger 2 lg. cloves garlic, smashed and peeled 1 Tbs. cornstarch 3 Tbs. water 1 tsp. salt 1/8 tsp. pepper 1 lg. egg 1 tsp. vegetable oil 2 scallions, diagonally sliced 2 Tbs. fresh chopped cilantro
Combine stock, ginger, and garlic in pot and simmer partially covered for 15 minutes. Discard ginger and garlic. Stir cornstarch and water together in a small bowl. Bring soup to a low simmer and add cornstarch mixture. Stir until soup is slightly thickened. Stir in salt and pepper. Whisk together egg and oil thoroughly in small bowl. Bring soup to a very low simmer and pour egg mixture in large circle on surface of soup. Once egg is set, gently stir. Stir in scallions and cilantro. Serve.