Egg Drop Soup

 

 

 

 

 

 

What you'll need

• 4 cups chicken broth
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1 egg, lightly beaten
• 10 to 12 fresh snow peas
• 1 green onion, finely sliced
• 1/4 cup finely chopped ham (optional)

How to make it

1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth.
2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Recipe found here