Serves 4

4 cups chicken stock

1/2 inch piece fresh ginger, crushed, optional

1 egg, beaten with a fork, no froth

Salt and pepper, to taste

2 tablespoons green onion, finely chopped

1. In a pot, bring stock and ginger (if used) to a boil.

2. Turn off heat, and in a slow, thin stream ad the egg, stirring constantly. The egg will form threads in the broth.

3. Taste to correct seasoning.

4. Serve garnished with chopped green onion