5 cups chicken stock/broth
1 teaspoon low-sodium soy sauce
1 2-inch piece ginger root, peeled
1 garlic clove
2 large eggs, lightly beaten
1 green onion, thinly sliced
sesame oil
In a large pot, combine stock and soy sauce. Grate in ginger and garlic, stir. Bring to a boil. Let boil 4 or 5 minutes, then reduce to a simmer. Stirring soup in a circular motion, slowly pour eggs into soup in a continuous stream. Let simmer undisturbed until egg is cooked (approx. 1 minute). Pour into serving bowls, top with green onion and a small drizzle of sesame oil.
Goes Well With: Chinese food, obviously.
Tips: If you can't foresee using the rest of your ginger root anytime soon, put it in a ziploc bag and pop it in the freezer. It'll keep forever(ish).