Egg Drop Soup

Method

1. Slice 1 spring onion finely, keeping the white and green parts separate. Crack 1 egg into a small bowl and beat it thoroughly with a fork or chopsticks for about 30 seconds, until the yolk and white are completely uniform and slightly frothy — any streaks of unmixed white will set as tough lumps rather than fine ribbons.
2. Pour 350 ml of chicken stock into a small saucepan and add 1 slice of ginger and the sliced spring onion whites. Bring to the boil over a medium-high heat, then lower to a gentle simmer and cook 3 minutes to draw out the aroma. Lift out and discard the ginger.
3. Season the broth with 0.25 tsp of salt and 0.25 tsp of caster sugar, then taste — it should be clearly savoury on its own, as the egg will dilute it slightly.