Simple Egg Drop Soup

Tip: click step to get into cook mode

1½ cups bone broth (or chicken broth)

1 large egg

Red Boat fish sauce (optional, but I always use it to boost umami)

Umami Stir-Fry Powder (or Diamond Crystal kosher salt)

Ground white pepper (optional (no need to add it if using Umami Stir-Fry Powder))

1 scallion (thinly sliced (optional))

2 tablespoons cilantro leaves (optional)

Hot chili peppers (thinly sliced (optional))

Instant Pot Kalua Pork ((optional topping) crisp it up in a frying pan first!)

In a small saucepan, bring your bone broth to a rolling boil over medium-high heat. Flavor it with fish sauce and/or Umami Stir Fry Powder or Diamond Crystal kosher salt to taste. Remember: it’s only as savory as you make it.
Crack the egg in a small bowl and season with a few additional drops of fish sauce and a pinch of Umami Stir-Fry Powder or salt. Whisk well with a fork.
Remove the bone broth from the heat and stir the soup with a heat-proof spatula as you slowly pour in the whisked egg. The egg should cook on contact with the hot liquid even though you’ve removed the saucepan from the heat. The eggs should be soft and wispy rather than overcooked and chunky (ick!).
Taste and adjust seasoning as needed. If you're using ground white pepper, add it now—a little goes a long way. Transfer the soup to a bowl and garnish with your favorite add-ins!
The soup tastes delicious as-is, but you can fancy it up with your favorite add-ins. My favorite garnishes include sliced green onions or chives, cilantro leaves, and hot chili peppers. If you want to make it even heartier, you can add some leftover Kalua Pig (or another cooked protein) and/or your favorite cooked veggies (e.g. mushrooms, broccoli, etc.).