Directions

1. Simmer chicken stock, onion, ginger, and garlic on medium low heat for 25 minutes, until vegetables are soft. Remove softened vegetables and ginger from stock with a slotted spoon.
2. Whisk soy sauce, pepper, and corn starch together until smooth. Stir into stock until soup is slightly thickened.
3. Stir soup slowly in a clockwise motion; while slowly stirring, pour beaten egg in a thin stream into hot soup. Egg will cook immediately, no need to boil.
4. Add salt to taste if needed, or can use additional soy sauce. Garnish with fresh chives if desired.