2 eggs
2 cans (14 1/2oz each) low sodium chicken broth
1 to 2 tablespoons soy sauce (low sodium)
1 scallion trimmed and finely chopped
1 clove garlic finely chopped
1 teaspoon Asian sesame oil
Crack the eggs into a small bowl. Use a fork to stir the eggs well before they're added to the soup.
Combing the chicken broth, 1 tbls. soy sauce, scallion, and garlic into a large saucepan. Heat to boiling over high heat. Reduce heat to low so it's simmering.
Gently stir the soup while you add the beaten eggs. Simmer, without stirring until the egss are cooked, about 30 seconds.
Remove the saucepan from heat and stir in the sesame oil. Taste and add a few more drops of soy sauce, if you like. I served it with store bought post stickers and some broccoli!
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