1 cup shrimps, chopped
2 eggs, slightly beaten with a pinch of salt
1 litre bone stock
1 tsp soya sauce
2 spring onions, finely sliced
1/4 tsp MSG
Salt & pepper to taste

Shrimp & Egg Soup

1. Boil together all the ingredients except eggs in a saucepan for 10 minutes.
2. Turn down the heat and simmer for half an hour. Add a little water if necessary.
3. Pour the egg mixture over the soup and stir gently so that the egg forms into strings.
4. Serve with chili sauce