Egg Drop Soup

1 Tbsp. canola oil
2 Tbsp. garlic clove, minced
2 tsp. fresh ginger, minced
1/2 can water chestnuts, finely chopped

16 c. chicken broth
2 Tbsp. soy sauce
1/2 tsp. kosher salt
Lots of black pepper
3/4 tsp. cornstarch
1/2 c. cold water
4 green onions, chopped fine
1/4 c. cilantro, chopped fine
6 large eggs, whisked

Add oil to large stock pot over medium high heat. Stir in garlic, ginger, and chestnuts until fragrant, about 1 minute. Add the chicken stock, soy sauce, salt, and pepper. Simmer for 10 minutes. I added the cilantro at this step because I prefer to give it time to cook in. The original recipe adds it at the end.

Mix together the cornstarch and cold water. Whisk thoroughly. Pour a teaspoon or so of the cornstarch mix into the whisked eggs. Add half of the remaining mix to the soup and stir in. Cook for 2 minutes. Add more of the cornstarch mix if desired. Cook additional 5 minutes until thickened completely.

Turn the heat off and gently pour the eggs in a thin stream around the pot. Do not stir. Allow to cook undisturbed for 3-4 minutes and then gently stir in the cilantro (if you haven't already added it) and green onions. Serve. Makes 16 servings

Adapted from Doriola's Soups and More Cookbook