Simple Egg Drop Soup
|Watercress/Spinach leaves||6 Ounce, coarsely sliced (A Large Bunch, About 2 Cups)|
|Chicken broth/Canned chicken broth||4 Cup (64 tbs)|
|Dry sherry||2 Teaspoon|
|Soy sauce||2 Teaspoon|
Wash watercress and discard thick stems; break long sprigs in half.
In a 2-quart pan heat chicken broth, sherry, and soy to boiling.
Add watercress or spinach and simmer, uncovered, for 2 minutes.
Beat eggs lightly.
Remove pan from heat.
Add eggs slowly to soup, stirring constantly, until they form long threads.
Season with salt to taste.