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Egg Drop Soup - from Lee Rodgers
Boil chicken broth. Whip egg or eggs in a bowl. Add a touch of sesame oil to the boiling broth. A dash or two of soy sauce. A few slivers of cooked vegetable of choice. Pour the whipped eggs into the broth. Turn off heat. Keep stirring mixture until egg is cooked.
Pour into bowl and eat. Sprinkle with parmesan cheese if you want.
Toss in a few pork rinds if you like. Or leave out everything but
the whipped eggs and a few slivers of green onion. The variations
are only limited by the imagination. Eat.