Egg Drop Soup

Ingredients:
1 Onion (large)
2 stalks of Celery
2 Carrots
1 Tbsp oil/Butter
8 cups of Chicken stalk
1 tsp Ginger paste
1 tsp Soy sauce
1/4 tsp Sesame oil
Salt (to taste)
2 Tbsp Corn-starch
4 Eggs

Method of preparation:

1. Dice onions, celery and carrot
2. Heat oil/butter. Add ginger and the vegetables and cook for 5 mins.
3. Add the chicken stalk, soy sauce and the sesame oil. Bring to a boil.
4. Mix cornstarch with water and pour it into the soup and cook until thickened.
5. Add salt to taste.
6. Whisk the eggs and pour intermittently into soup. For beautiful, ribbon-y eggs do this step after the soup has already thickened.