Vegetarian Egg Drop Soup

A vegetarian version of egg drop soup. It is really simple and pairs well with my vegetarian pot stickers and fried rice!

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!