RECIPE: EGG DROP SOUP

Bring the 4 cups of water to a boil in a medium saucepan over medium-high heat. First add lemongrass (which alternately can be pounded, instead of chopped, and added to the pot as a whole stalk), as it needs to be cooked the longest. Add ginger, onions, soy, mushrooms and scallions. Reduce the heat and simmer for 3 minutes.

In a separate bowl, whisk together the egg and egg whites. Pour egg mixture into simmering broth mixture; stir once. Cook 1 minute.

Remove from heat; stir in pepper. Serve immediately.