This is the most basic Chinese soup and can be made in an instant with some clear stock and an egg. The soup’s success depends on the technique of adding the egg to the soup.

Ingredients:

1 egg
3 cups clear stock
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
1 teaspoon thin soy sauce
2 large scallions, green parts only, cut into tiny rounds

Directions:

Beat the egg lightly. Put the stock in a saucepan or wok and bring to a boil. Lower the heat to a minimum. Slowly pour in the beaten egg, either through the gap of 2 chopsticks or along the back of a fork held about 8 to 10 inches (20 to 25 centimeters) above the saucepan, moving the chopsticks or fork in a circular motion so that the egg covers the whole surface of the stock.

Remove from the heat and cover for 45 seconds, to allow the egg to set into tender flakes. Add the salt, sugar and soy sauce, and sprinkle on the scallions. Give the soup 2 or 3 generous stirs. Transfer to a large warm soup tureen or individual soup bowls and serve.

Makes 4 servings.