Egg Drop Soup

1. In a large pot, mix to combine Kitchen Basics Original Chicken Stock, ginger, whites of the green onion, white pepper, and salt. Heat over medium high heat until boiling. Reduce the temperature to maintain a simmer and continue to simmer until the broth is infused with a gentle heat from the ginger, about 10 minutes.
2. In a small bowl, mix to combine cornstarch and 1/4 cup water. Pour into the soup while stirring continuously until the soup slightly thickens.
3. Crack the eggs into a medium bowl and drop in the soup one by one while very slowly stirring. Turn off the heat and allow the soup to cool while the eggs set up, 5 to 10 minutes.
4. Stir in the greens of the green onions and serve.