Chinese Egg Drop Soup

1 qt Chicken broth
1 sl Fresh ginger (up to 2)
1 tb Plus
2 ts Dark soy sauce or to taste
1 tb Cornstarch
3 tb Cold water
2 Scallions, both white and green parts, finely chopped
3 tb Finely chopped cilantro leaves
2 Eggs, beaten

Bring broth and ginger to a simmer. Simmer 20 minutes and then remove the ginger. Add soy sauce and salt to taste. Combine the cornstarch and water and work them into a smooth paste. Whisk the paste into the hot broth. Simmer the broth for 1 minute, until it thickens slightly. Add the scallions and cilantro. Use a small pitcher to pour the eggs in a steady stream over the simmering broth. Swirl the broth so it's moving in a circle as you're pouring in the beaten egg. Don't stir the broth for about 45 seconds so the eggs have a chance to set. Once the eggs have set, lightly break up the threads with a fork. Serve in hot bowls.

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