- 5 minutes
- 30 minutes
- 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.
- Whisk soy sauce, pepper, and corn starch together until smooth. Stir into stock until soup is slightly thickened.
- 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.
- Add salt to taste if needed, or can use additional soy sauce. Garnish with fresh chives if desired.