Egg Drop Soup Recipe

In a medium pot over medium heat, heat water to a simmer. Add chicken bouillon cubes and stir to dissolve. Add garlic, ginger, and patis to taste.

Meanwhile, beat egg and 1 tablespoon water in a bowl with a spout. Season with salt and ground pepper. Let the soup simmer and while stirring with a spoon, drizzle in egg into the hot soup. (The egg will instantly cook when it hits the simmering soup, creating tendrils as the soup is stirred.)

Season with sesame seed oil and season to taste as needed. Ladle into bowls and top with green onions before serving.