Yield: 6 Servings
|1 quart||Chicken broth|
|1 tablespoon||Tomato sauce|
|1 tablespoon||Soy sauce|
|2 xes||Eggs ;beaten|
|4 xes||Scallions (white and tender, green part chopped)|
In 2 quart pot, combine the chicken broth, tomato sauce and soy sauce.
Bring the soup to the boil, turn off the heat, then stir in the beaten eggs. Stir rapidly for about 30 seconds to distribute the egg.
Transfer the soup to a tureen or serving bowl, sprinkle scallions over the top and serve at once.