Author note: The egg to stock ratio is 2 eggs for every 4 cups. Get creative with the flavoring added to the stock, sometimes I add fresh ginger or miso.
4 cups homemade chicken stock or low-sodium chicken stock
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon sesame oil
1-inch piece peeled ginger
3 tablespoons cornstarch
green onions, sliced
In a large saucepan, bring the chicken stock, kosher salt, sesame oil and ginger to a boil and reduce to a simmer.
In a small bowl, add the cornstarch. Add 1/4 cup of hot stock to the cornstarch. Whisk until it has turned into a smooth slurry. Slowly pour in the slurry into the simmering stock, stirring constantly. Once incorporated, let simmer on low to thicken, about 10 minutes.
Meanwhile, in a bowl, whisk the eggs and set aside.
Stir the soup to create a whirlpool and pour the eggs into the stock, running the eggs through the fork tines. Stir two to three times and let cook for 30 seconds.
Ladle into bowls and top with green onions. Salt to taste.