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EGG SOUP |
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Ingredients:
- 2
cans (14 1/2 ounces each) reduced-sodium chicken
broth
- 2
thin slices fresh ginger (optional, but recommended)
- 2
eggs, beaten
- 2
green onions, chopped
- 1/2
teaspoon sesame oil
Method of Preparation:
| Step 1: |
Bring broth and ginger
to a boil in a small saucepan. Hold a serving
spoon facedown over the pan and slowly pour
the egg over the spoon so it drips in ribbons
into the simmering soup.
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| Step 2: |
Add green onions
and sesame oil. Remove ginger; serve immediately.. |
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