“I came up with this recipe due to the lack of a Chinese restaurant for 20 miles from here. When I served this to a Vietnamese friend, she said that it came very close to that which she makes. Hers included a bit of soy sauce.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil ginger, parsley, and onion in broth for 5 minutes.
  2. Mix cornstarch with a little water, and add to broth.
  3. Heat until slightly thickened.
  4. Remove ginger and discard.
  5. Remove from heat and slowly pour egg into broth while stirring.
  6. Enjoy!

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