Egg Drop Soup

My husband and I had a favorite Mongolian restaurant in our previous locale and they made a really good egg drop soup.  About 2 years ago I looked up recipes and thought, 'that is so easy; why haven't I made that yet?'  Well, I forgot all about it (but was reminded every time we went to the restaurant) until our recent move and my recent pregnancy.  Apparently eggs are really good for you and your babies when you are pregnant, so I was looking for ways to eat more eggs.  About 3 weeks ago I had a slight aversion to them and needed another way to eat them.  So I finally tried to make egg drop soup.  I wasn't happy with everyone's recipes so I made one up based on theirs.  Here is my recipe:

4 c chicken broth
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ginger
1/2 tsp salt
1/8 tsp pepper
3 eggs

Whisk everything but eggs together in a pan on the stove.  Heat on high until boiling.  Whisk the eggs together separately (it's easiest if you use a liquid measuring cup because it makes it easier to pour the egg batter).  After the mixture boils, turn to low and slowly pour and stir in the eggs. 

Here is my prep area.  You can see my broth mixture boiling and my eggs waiting patiently to be poured in. 

Here it is after the eggs are in and cooked.  The whole process took about fifteen minutes.  You can also see the type of utensil I used to stir the eggs into ribbons: a plastic fork-like thing from IKEA.

In the bowl.  I left it soupy but most egg drop soups have a thickener in them.  Next time I will probably use corn starch.  I didn't have any green onions to add either or I would have added them as well.  I enjoyed the soup and so did my husband.  We ate it as an appetizer to our real dinner of meat and vegetables.