4 cups vegetable broth
1/8 tsp ground ginger
2 TB green onion, finely chopped
1/4 teaspoon salt
1 1/2 TB cornstarch
4 eggs, beaten
1. Place 3 1/4 cups of the vegetable stock in a pan with the ginger, salt, and green onion. Heat over medium until the stock reaches boiling. Combine the remaining 3/4 cup stock with the corn starch and slowly whisk into the boiling mixture.
2. When the mixture has thickened, slowly add the eggs in a steady stream, they will cook fairly quickly.
3. You can add more chopped green onion on top! Serve warm!