Chicken Egg Drop Soup

Directions

Bring pork broth, ginger and green onions to a boil in a saucepan.

Cover, reduce the heat to medium low and simmer 20 minutes.

Remove from heat and strain into a large bowl, discard the ginger and green onions.

Return to broth to the saucepan and stir in the mirin.

Meanwhile, toss the chicken, sesame oil, 2 tbl cornstarch, 1 teaspoon salt anr 1 teaspoon white peppee in a bowl.

Refrigerate until needee.

Dissolve remaining 6 tbl cornstarch in ½ cup water.

Return the broth to a simmer over medium heat.

Add the cornstarch mixture and cook, stirring until glossy and slightly thickened, about 4 min.

Add chicken and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sherts of cooked egg.