Egg Drop Soup

Instructions

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.