Egg drop soup

Serves: 4

4 c. Vegetable broth
1/4 tsp. Himalayan salt
1/8 tsp. Ground ginger
 3 eggs
 2 Tbsp. Parsley flakes
 2 Tbsp. Garlic, chopped
1 1/2 Tbsp. Cornstarch

 Directions:

1. Pour broth into a large saucepan, stir in salt, ginger, parsley into saucepan and bring to a boil.
In a cup add 3/4 c. of broth and cornstarch, and stir together until smooth.

 2. In a small bowl, whisk the eggs together using a fork, pour the eggs into the boiling broth mixture.
The egg should cook right away. Once the eggs has been dropped, stir in the cornstarch mixture.
Gradually until the soup is at a desirable consistency.