Ingredients:
220g Tilapia, fried and flaked, or left over
3 cups water
1/2 chicken broth cube (or use natural chicken broth for best flavor)
Iodized salt, to taste
1/8 tsp white pepper
3 tbsp cornstarch
100ml water (to dilute cornstarch)
3 eggs, beaten
1 scallion / spring onion, chopped
How to Cook:
1. In a pot, bring 4 cups water to a boil and dissolve the 1/2 chicken broth cube.
2. Slowly drizzle the beaten eggs while gently stirring to form egg ribbons.
3. Pour in the cornstarch slurry while stirring to slightly thicken the soup.
4. Add the fried flaked tinapa and simmer for about 2 minutes to release its smoky flavor.
5. Add the chopped scallions, simmer for a few seconds, then turn off the heat.
6. Season with white pepper and sesame oil. Adjust salt if needed.
7. Serve hot and enjoy.
By: Chef Myles
