Egg-drop chicken soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chicken stock |
| 2 | tablespoons | Soy sauce |
| 2 | eaches | Eggs, well beaten |
| 1 | each | Garnish, see below |
Directions
Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.