Ingredients
4cupschicken brothdivided
¼cupcarrotscut into matchsticks
1tbspfresh gingercut into matchsticks
2green onionsthinly sliced, white and green parts separated
2tspcornstarch
½cupcabbageshredded
2eggsbeaten
salt and ground black pepperto taste
Preparation
Heat 3 ¼ cups of chicken broth in a saucepan over medium-high heat.
Add the carrots, ginger, and white parts of the green onion, then bring the soup to a boil.
Whisk the remaining ¾ cup broth and cornstarch together in a bowl until dissolved.
Stir the cabbage and green parts of green onion into the soup.
Drop the beaten eggs, a spoonful at a time, into the soup, stirring after each addition to prevent clumping.
Stir in the cornstarch mixture into the soup, then season with salt and pepper.
Stir the soup for 2 minutes until cornstarch thickens the soup.
Serve warm, and enjoy!
