2 Eggs (lightly beaten) 4 cups Chicken Broth or Chicken Stock 1-2 Green Onions (minced) ¼ tsp. White Pepper Salt (to taste) A few drops of Sesame Oil (optional) In a wok or saucepan, bring the 4 cups of chicken broth or chicken stock to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve. Tip: Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute ½ teaspoon sugar. Variations: These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg. ½ cup frozen peas. If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue. Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with ½ cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

Yield: 3-4 Servings Preparation Time: 5 Minutes Cooking Time: 10 Minutes Degree of Difficulty: Easy Recipe Category: Egg, Low Carb, and Soup Recipe Ethnic Group: Chinese Amount Per Serving Calories: 81 Carbohydrates: 2 grams Protein: 8 grams Total Fat: 4 grams Saturated Fat: 1 gram Cholesterol: 106 MG Sodium: 866 MG

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