Egg(White) Drop Soup

There are certain foods I get a craving for, and when the craving hits, nothing will get in my way from having it. Chinese food is one of those cravings, egg drop soup in particular. It has the same comfort food feeling as chicken noodle soup with an extra zest of Asian flavors.

This recipe takes less than 10 minutes to make and can last a few days (if you don't eat it all in the first sitting). Although the color is not as light as typical egg drop soup and also less gelatinous, the flavors are all there.

Ingredients
4 cups low sodium chicken stock
1 tbsp grated ginger
2 Tbsp low sodium soy sauce
1/4 cup chopped scallions
1 tbsp sesame oil
3 egg whites
1 1/2 Tbsp corn starch



Directions:
1. Reserve 3/4 cup chicken stock in a small bowl and set aside. In a large saucepan add remaining chicken stock, ginger, soy sauce, scallion and sesame oil. Bring to a boil.
2. Slowly add in egg whites drizzling it into the pan with a fork (egg whites will cook immediately).
3. Whisk corn starch with remaining chicken stock to form a slurry. Pour slowly into pot stirring to incorporate all ingredients. Simmer for 5 min.