Egg Drop Soup

Ingredients:

1 cup water or light vegetable/chicken broth

1 egg

2-3 minced garlic cloves

¼ teaspoon black or white pepper

Salt, to taste

½ teaspoon cornflour (optional, for slight thickness)

Mixed in 1 tablespoon water

A few spring onion greens, chopped (for garnish)

A pinch of turmeric (optional, for golden color)

Directions:

Heat water or broth in a small pot. Bring it to a gentle boil.

Add pepper, salt, garlic and turmeric.

(Optional) Stir in the cornflour slurry to make the soup slightly thick.

Let it simmer for 1–2 minutes.

Beat the egg lightly in a small bowl.

Once the soup is gently boiling, slowly drizzle the beaten egg into the soup while stirring the soup gently in one direction with a fork or chopsticks.

(This will create beautiful silky egg ribbons!)

Turn off the heat immediately after adding the egg.

Garnish with spring onion greens and serve hot