Egg Drop Soup

1. 1

   Combine stock, ginger and garlic in a medium saucepan and bring to boil over medium heat.

2. 2

   Combine eggs and green onion in a small bowl and beat lightly.

3. 3

   Once boiling, add bok choi or spinach and let simmer until tender.

4. 4

   While stirring soup, slowly drizzle the egg mixture into the still simmering soup.

5. 5

   The faster you stir and the slower you drizzle, the finer the egg's consistency will be.

6. 6

   Continue to simmer for a 1-2 minutes to ensure that the egg is thoroughly cooked, then remove from heat and season with salt and pepper.

7. 7

   Also season with soy sauce to taste if a more Chinese flavour is desired.

8. 8

   (I prefer to omit this ingredient as I prefer a more vietnamese flavour).

9. 9

   Divide into individual bowls and garnish with cilantro.

No additional tips available.