Chinese Egg Drop Soup

I know Summertime isn't necessarily the best time for soup but for some reason this sounded really good the other day so I made it and ate most of it before Casey even got home. Needless to say, I really liked it. It tasted quite salty so next time I think I will get the unsalted chicken stock.

Ingredients:

4 cups chicken stock

2 large sliced fresh ginger (I just used a chunk of ginger root)

2 large cloves garlic, smashed and peeled

1 Tbsp. cornstarch

3 Tbsp. water

1 tsp. salt

1/8 tsp. ground black pepper

1 large egg

1 tsp. vegetable oil

2 scallions, diagonally sliced

2 Tbsp. fresh cilantro, chopped

Combine chicken stock, ginger, and garlic in a large saucepan and simmer, partially covered, for 15 min. Discard the ginger and garlic. Stir cornstarch and water together in a small bowl. Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Stir in salt and pepper. Whisk egg and vegetable oil thoroughly in a small bowl. Bring the soup to a very low simmer and pour the egg mixture in a large circle on the surface of the soup. Once the egg sets, stir gently. Stir in scallions and cilantro and serve.