Egg Drop Soup
|Chicken stock||4 Cup (64 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Finely chopped cooked chicken/Pork||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Minced ginger root||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Egg||1 , well beaten|
1. In 12-cup (3 liter) casserole, combine stock, peas, chicken (if using), onions, gingerroot and soy sauce and microwave at High for 12 to 14 minutes or until soup boils.
2. In slow steady stream drizzle egg in circular motion into the soup.
3. Season to taste with more soy sauce, if desired and serve in warm soup bowls or cups.