Ginger & Green Onion Egg Drop Soup

TOOLS NEEDED:  (CLICK TO PURCHASE)

3.Clad Stockpot Tri-Ply Polished (7 Qt.)

1. For the zuchhini, you can either julienne them using a sharp knife or use a spiralizer. Set aside.

2. Add the chicken stock and water to the pot and bring to a boil over medium-high heat. 

3. Once boiling, add the ginger, fish sauce, soy sauce, and red pepper flakes. Reduce heat to medium-low and simmer for 5 minutes.

4. Whisk the eggs and set aside. Also, prepare the corn starch slurry by mixing water and corn starch until smooth.

5. Add the chopped green onions, zucchini spirals, and corn starch. Lower heat to medium and cover. Cook for 3-5 minutes.

6. Slowly pour in eggs. Use a fork to separate and make ribbons.
(They should look stringy.)

7. Allow to cool and serve.

ENJOY!