Ramadan food: Chinese egg drop soup

Healthy fast-Suhoor

When it is time to break the fast, it is best to ease into eating, rather than going straight for a full-on meal. After having a few dates with tahini or yoghurt, the next best thing to feast with is soup. But after a week, sometimes inspiration runs thin for this Ramadan staple. Here we present a soup-a-day to help with culinary brain-freeze during the Holy Month.

Chinese Egg Drop Soup

Ingredients
6 cups chicken broth or Maggi in water
1 bunch chopped green onions
1/4 teaspoon white sugar
2 tablespoons soy sauce
3 tablespoons cornstarch
1/3 cup cold water
3 eggs
2 tablespoons cold water

Directions
Heat chicken broth and green onions in a large pot over medium-high heat and bring to a boil. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a small bowl until smooth. Stir soy sauce mixture in to the broth and boil on high for 1 minute, then reduce heat to medium-low. Beat 3 eggs with 2 tablespoons of cold water in a small bowl. Using a fork, stir egg mixture in to soup and cook until eggs cook and become thread-like, about 2 minutes. Taste and adjust seasoning. Serve hot.