Honoring my son in law who loves egg drop soup!

April Egg Moon Recipe

Asian Egg Drop Soup

Ingredients

• 3 cups chicken stock
• 1 large eggs
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp plus 1 tsp of fish sauce, or to taste
• 1 tsp soy sauce, or to taste
• 2-3 scallion, white part and green part separately chopped
• 1/4 tbsp. minced ginger (optional)
• pinch of ground white pepper, or to taste

Instructions

Mix cornstarch with water in a small bowl. This is our water starch.

Add chicken stock to a pot. Add ginger, scallion whites, fish sauce and soy sauce. Bring the broth to a boil. Remove the ginger and scallion whites. Add salt and white pepper.

Stir the starch water again and pour it into the broth. Simmer to boil again.

Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.