I made this for breakfast this morning because it was quite chilly in Kula. My kids LOVED it and begged for seconds. I reasoned that since it has eggs it could be breakfast. I’m sure you could add any number of veggies to this. You could also add cooked rice, noodles, or quinoa.

8 cups chicken broth
4 cups water, reserve 2 cups COLD
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/4 teaspoon of cayenne powder
1 1/2 tablespoons cornstarch
6 egg whites
2 egg yolks

Reserve 2 cups of COLD water to mix with the cornstarch later to thicken soup. Pour the rest of the water into a large saucepan. Add all of the chicken broth, soy sauce, ginger, garlic, cayenne and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining COLD water and cornstarch until smooth. Add to saucepan.
In a small bowl, whisk the egg whites and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Serve and Enjoy!