Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 cups reduced sodium chicken broth
¼ teaspoon pepper
½ teaspoon fresh grated ginger or ¼ teaspoon ground ginger
3 tablespoons cornstarch
2 tablespoons light soy sauce
4 eggs, beaten
¼ cup green onions.	Trimmed, washed, and sliced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle bring broth, pepper and ginger to boil.
2	In a small cup make a slurry with cornstarch and chicken stock. Stir until dissolved. Slowly pour into the broth and cook until thickened.
3	Reduce heat to a simmer.  Pour in the eggs slowly while stirring the same direction as the soup.  The egg will spread and feather. Just before serving top with green onions.	Cook until internal temperature reaches at least 165°F.