Source: dLife

Egg Flower Soup with ginger root.

Servings

5 cup low fat unsalted chicken broth
2 tsp fresh ginger root , grated
2 tsp low sodium soy sauce
1 tsp sesame oil
1 tsp Chinese 5-spice powder
1 tbsp cornstarch
2 eggs
1 pinch black pepper
1 tsp chopped scallions , finely
1 tsp fresh cilantro , roughly chopped

1 Put the chicken or vegetable stock in a large pan with the ginger, soy sauce, oil and five-spice powder. Bring to boil and allow to simmer gently for 10 minutes.
2 Blend the cornstarch in a measuring cup with 4-5 tablespoons water and stir into stock. Cook, stirring constantly, until slightly thickened. Season with salt and pepper to taste.
3 In a pitcher, beat the eggs together with 2 tablespoons cold water until the mixture becomes frothy.
4 Bring the soup back to boil and drizzle in the egg mixture, stirring vigorously with chopsticks. Choose a pitcher with a fine spout to form a very thin drizzle. Serve at once, sprinkled with sliced scallions and chopped cilantro.

This soup is a good way of using up leftover egg yolks or whites which have been stored in the freezer.