1/4teaspoonwhite pepperfreshly ground black pepper will work as well, adjust to taste
2tablespoonscornstarch or arrowrootplus 2 tablespoons water
Optional: 2 green onionssliced thin
Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.
Slowly pour in the beaten eggs, while stirring the soup in one direction. The egg will spread out and feather through the soup. Remove from the heat and add the green onions. Taste once more and adjust seasonings as needed. Enjoy!