Egg Drop Soup

60 ounces chicken stock, homemade or canned

1 teaspoon ground ginger

1 teaspoon soy sauce

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

2 eggs, lightly beaten

1 zip lock sandwich bag

In a medium stock pot over medium-high heat combine all ingredients except for the eggs and bring to a boil. Lightly beat eggs, and transfer to a zip lock sandwich bag. Once liquid has boiled, reduce heat to low and simmer for 10 minutes. Cut a very small opening at the tip of the sandwich bag, and while slowly, continuously stirring soup, squeeze egg from the sandwich bag into the soup pot. Let simmer for 5 minutes.

Makes 8 servings