EGG DROPS SOUP

Egg drops soup is a very popular soup in Chinese restaurants, there are many ways to cook it, but if we order it in the restaurants, usually more broth than the veggies, today I cooked it my way, I have many ways for this soup, depends on what I have in my freezer, mostly I used boiled chicken, crab meat, ham, even sausages...

These few days my husband picked a lot of snow peas from his garden, seeing them sitting on my counter reminded me of this soup, so I decided to cook it today.. it's my husband's favorite soup,  in Jakarta we call it CORN SOUP, because mostly using corn and crab meat only, the first time he came to Jakarta, he wanted Egg drops soup, we could not find it anywhere, then I suggested him to try corn soup, when he saw it, he said: this is EGG DROPS SOUP... so EGG DROPS SOUP it is.. and he likes it very much, anyway I cooked it, he'd give me his thumbs up

Today I used ham, I usually used boiled chicken, then shredded it

So the ingredients:
- ham or chicken, slow boiled with 1 liter of water
- onion, slice
- garlic, coarsely chopped
- ginger, chunk diced
- various veggies, frozen mix veggies (green peas, corns, green beans), snow peas, asparagus
- salt, black pepper, 1 tbsp sesame oil and 1 tbsp fish sauce
- 1 tbsp cornstarch
- 1 egg white, lightly beated

How to cook:
- boil chicken/ham with water and ginger, turn down the heat after the water boiling, then simmering with low heat for 2 hours, dice the ham or shred the chicken
- heat skillet, add 1 tbsp butter + 1 tbsp oil, add onion and garlic, cook until fragrant
- add all the veggies, season with salt, fish sauce, sesame oil and black pepper
- add in chicken/ham broth, cook until the broth boiled,
- thicken with cornstarch
- turn off the heat.. don't over cook
- slowly pour the egg white in the hot soup, swirl with fork

serve hot, it's good if serves over brown rice (so my hubby says)