Korean Zucchini and Egg Soup (4 Servings)

Cut zucchini and onion into bite-size pieces, slice green onion and beat 3 eggs in a separate bowl.

Bring 1.4 L stock or water to a full boil in a pot.

Add zucchini and onion and simmer over medium heat until zucchini is tender.

Stir in 1 tbsp garlic, 1/2 tbsp soup soy sauce and 1 tbsp tuna fish sauce. Do not add salt yet.

Once bubbling, pour in beaten eggs in a thin stream and stir gently. Cook until the egg is fully set and reaches 71°C (160°F).

Add green onion and simmer briefly. Taste before adding any salt; use no more than 1/2 tsp if needed, then add black pepper.