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Ellegant and enjoyable, this soup is light but filling from the kitchens of  fennecfur

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If you're like me and you love Asian food but you tend to botch the recipes, try this. It's easy and very delicious, better than the restaurants in my opinion!

Now, feel free to substitute anything on here; I never go off of recipes, so by no means are these set rules. Use them as guidelines.

This makes one hefty serving, with a little leftover for refills :P For an appetizer, I suppose this would work for 2 people.

Broth
In a pot, add:
2 cups of water and 2 chicken bullion cubes (Usually a cube = a cup, but follow your recipe on the bullion, it may differ. Feel free to use broth as well, equal to 2 cups)
A dash of Garlic, Ginger, and Salt/Soy sauce to taste
Bring this to a boil.

While that's heating,

Egg
Take one egg and crack it into a small bowl. Add a Tbsp of water and beat. Set aside.

Garnish
Take 2 small green onion stalks, and cut them into small slices. Set aside

When the broth has come to a boil, turn off the heat. Once you turned off the stove, begin pouring the egg mixture SLOWLY into the broth, stirring briskly with a fork. Be patient and slow, otherwise you'll get a goopy mess. You want light strings of egg, achieved by drizzling the egg mixture in.

Once you have poured all your egg in the broth, transfer to a bowl of your choice, and garnish with green onion. Enjoy!

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Allergy warning – recipe contains soy & egg products