tablespoon of corn starch (you can use 2 TBSP of flour if you don't have corn starch or skip it completely for a thinner soup)
¼-1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions chopped (optional)
¼ teaspoon of white pepper (use black if you don't have white)
¾ cup of sliced mushrooms of your choice (optional)
Instructions
In a large pot, add chicken broth, ginger, soy sauce, green onions, mushrooms and pepper and bring to a boil.
While you wait for it to boil put the corn starch or flour in a small container with a lid. Add some water, put the lid on and shake quickly until dissolved.
Break the eggs into a bowl (or a liquid measuring cup works great) and beat them a little bit with a fork.
When the pot is boiling add the cornstarch or flour mixture and stir.
Turn the heat down to a simmer.
While stirring add the eggs slowly to the pot. (Adding in the eggs is a great job for kids to do while you do the stirring)