Another reason to keep homemade stock around.
Feels great for the winter blahs.
Add bone broth (or veggie stock) and water to a pot.
Bring to a simmer with ginger, garlic, soy sauce, toasted sesame oil (fry for a minute in a medium hot pan,) and salt.
Optional: If you like it restaurant-style and thick, add a corn starch slurry. Start with a half-teaspoon of starch to a teaspoon of water. A little goes a long way, but go as thick as you like.
Also optional: If you have them around, you can add dried or fresh mushrooms, bamboo shoots, lily buds, cilantro, extra-firm tofu, slivers of pork shoulder or chicken, or whatever you like in soup.
About 30 seconds before serving, beat an egg with a pinch of starch like potato or corn starch. Drizzle forkfuls of egg into the simmering soup.
Take off heat. Add tons of white pepper and either chinkiang vinegar or a combination of red wine, rice, and apple cider vinegars. Top with cilantro, or sesame seeds, or just sip it and keep warm.
modified from serious eats