Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 3 cups chicken stock or 3 cups broth; 12 teaspoon ginger, minced; 2 garlic cloves, minced; 14 cup bok choy or 14 cup Baby Spinach, chopped; 2 eggs; 1 green onion, chopped fine; 12 tablespoon cilantro, chopped fine; soy sauce (optional); salt and pepper

9 ingredients

9 steps

Ingredients

3 cups chicken stock or 3 cups broth
12 teaspoon ginger, minced
2 garlic cloves, minced
14 cup bok choy or 14 cup Baby Spinach, chopped
2 eggs
1 green onion, chopped fine
12 tablespoon cilantro, chopped fine
soy sauce (optional)
salt and pepper

Directions

1

Combine stock, ginger and garlic in a medium saucepan and bring to boil over medium heat.
2

Combine eggs and green onion in a small bowl and beat lightly.
3

Once boiling, add bok choi or spinach and let simmer until tender.
4

While stirring soup, slowly drizzle the egg mixture into the still simmering soup.
5

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

Also season with soy sauce to taste if a more Chinese flavour is desired.
8

(I prefer to omit this ingredient as I prefer a more vietnamese flavour).
9

Divide into individual bowls and garnish with cilantro.