SPRING EGG DROP SOUP

1 quart chicken broth or stock

1 small garlic clove, finely grated

1 teaspoon finely grated fresh ginger

1 tablespoon rice-wine vinegar

2 teaspoons cornstarch

2 teaspoons soy sauce

1 cup fresh or frozen peas

2 large eggs

1 fresh chile, such as Serrano, thinly sliced

2 scallions, thinly sliced

4 small radishes, very thinly sliced

In a medium saucepan, bring chicken broth to a simmer. Meanwhile, grate garlic and ginger into a small bowl and whisk in vinegar, cornstarch and soy sauce. Whisk mixture into simmering broth. Stir in the peas and return to a simmer. In a thin stream, pour eggs into simmering broth. Portion soup into bowls and top with chile, scallion and radishes. Serve immediately.

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