Chinese Steamed Egg Custard

This is a traditional Asian dish. It's warm and tasty, and simple to make. Moo always called this Asian comfort food. Great for a cold, snowy night. This Asian palate pleaser is not something you'll make often, but it does have it's place in your Asian repertoire of recipes.

3 eggs
1 ½ cups chicken broth
½ t. salt
1 t. soy sauce
Thin Chinese noodles

Beat eggs with chicken broth, salt and soy sauce. Pour into ramekins and add cooked thin noodles, shredded chicken, clams, crab, ham or anything you wish. Steam for 10 minutes. Serve with ginger or sauce on top.

Sauce
2/3 cup chicken broth
½ cup cooked ham, chopped
4 slices fresh ginger, finely chopped
1 T coriander leaves, chopped
2 t. cornstarch
¼ cup water

Mix ham, ginger and coriander with stock and bring to a boil. Mix cornstarch and water and add to sauce for thickening.