Egg Drop Soup

Ingredients

• 3 cups chicken stock or broth
• 1/2 teaspoon ginger, minced
• 2 garlic cloves, minced
• 1/4 cup bok choy or baby spinach, chopped
• 2 eggs
• 1 green onion, chopped fine
• 1/2 tablespoon cilantro, chopped fine
• soy sauce (optional)
• salt and pepper

Directions

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

5. 5

   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. Also season with soy sauce to taste if a more Chinese flavour is desired. (I prefer to omit this ingredient as I prefer a more vietnamese flavour).

6. 6

   Divide into individual bowls and garnish with cilantro.