This is a real easy to make recipe and takes less than 10 minutes from start to finish. What is good about this recipe is it doesn’t need a whole lot of ingredients and its guilt free - of course no MSG 
Ingredients: makes about 4 servings
3 cups broth - I used store bought low sodium chicken broth
1 tablespoon cornstarch + 2 tablespoons broth
1 tablespoon light soy sauce
1 egg (slightly beaten)
scallions to taste
1″ peeled ginger
1 clove crushed garlic
Directions:
- In a stock pot add chicken broth, ginger, crushed garlic, and scallion to a boil.
- In the mean time combine about 2 tablespoons of broth and 1 tablespoon light soy sauce to cornstarch
- Add this cornstarch mixture to the boiling broth
- Remove ginger/garlic/scallion from the broth
- Give the boiling broth a good stir and add egg mixture into hot broth slowly (using a fork)
- ** Don’t stir continuously - otherwise you won’t get strands of eggs
- Cook until clear and slightly thickened
- Garnish with scallion.
