Egg Drop Noodle Soup
4 cups of chicken stock
1/2 cup of uncooked thin egg noodles
2 eggs, beaten
1 tablespoon of lemon juice
salt and pepper to taste
1/2 cup of finely chopped scallions
Place chicken stock in large saucepan and bring to a boil. Add noodles,
boil for 5 minutes or until noodles are just tender. Reduce heat to
simmer.
Stir eggs, lemon juice, salt and pepper together well. Slowly add eggs
to stock in a thin stream, stirring gently with a fork. Simmer for 1
minute or until egg has set.
Sprinkle soup with chopped scallions and serve hot. Serves 4 |
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