Egg Soup with Ginger

Eiersoep met gember

1 liter / 1 quart clear vegetable broth
2 tbsp thin soy sauce
6 thin slices fresh ginger root
1½ tbsp cornstarch
3 eggs, lightly beaten
35 grams / 1½ oz fresh leek, thinly sliced
salt
pinch of sugar

Bring the broth (you can make it from tablets) to a boil and add the soy sauce. Put in the sliced ginger and simmer just short of boiling for 6 minutes. Take the ginger slices out of the broth and chop or cut them in very small pieces.

Prepare the cornstarch with 4 tbsp. cold water. Mix it in the broth and simmer for 3 minutes.

Beat the eggs with a whisk and pour gently, while stirring and whisking, into the boiling broth. Turn down the heat at once, add the leek rings and the ginger.

Simmer just below boiling point for another four minutes and add salt and sugar to taste.

Serves four.