This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice.

Ingredients

2 serv.

chicken broth↗2 cups
gingerroot, grated1⁄2 tablespoon
chili-garlic sauce↗1 tablespoon
soy sauce↗2 tablespoons
to taste
rice vinegar↗1⁄4 cup
to taste
egg, beaten↗1

Step-by-step instructions

1
Mix everything but the egg in a saucepan and heat, over medium.
2
Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
3
Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
4
Serve.

Source: food.com

Original recipe ↗

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