Egg Drop Soup
Ingredients
- 4 cup chicken boullion or chicken broth
- 1/2 cup sliced carrots (optional)
- 3/4 cup frozen peas (optional)
- 1/2 teaspoon ground ginger
- 2 T. cornstarch
- 1 cup cold water
- 2 eggs
Instructions
Heat chicken broth to boiling. Add carrots and cook for about 4 minutes. Add frozen peas and cook about 3 more minutes. Add ginger. Mix cornstarch in cold water, then add slowly to boiling broth. Add cornstarch/water mixture until you have reached desired thickness of broth. You may need to mix up more cornstarch if you like thick soup. Beat the eggs, and add quickly to boiling broth. Quickly remove soup from burner and stir. Makes 2 - 4 servings.>