Egg Drop Soup

You can't eat at a Chinese restaurant without having Egg Drop Soup and it’s not that hard to cook at home.

Egg Drop Soup

4 cups chicken stock
3 large egg whites, beaten
3 scallion greens, trimmed, finely sliced

Garnish: Fried wontons strips

In a soup pot bring the stock to a boil. Remove the pot from the heat and add beaten egg whites in a slow, steady stream, stirring them into the soup as you pour. Add the sliced scallions, stir in. Serve in warm bowls. Garnish with wonton strips.

Note: This is best if you use home made chicken stock. Just boil a whole chicken, in enough water to cover, until meat falls off the bones. Give the skin and meat to the dogs or make chicken salad!