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.

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