Egg Drop Soup

A simple, warm & comforting soup.  So easy to make.



1 cup stock/broth

1/2 cup water

1 egg, well beaten

1/4 cup frozen mixed veggies (peas & carrots), thawed (you can use less)

1 green onion, sliced (optional, more for garnish)

salt & pepper, to taste

(optional:  cubed, cooked chicken or cubed firm tofu)


Heat broth until hot, but not boiling; stir broth to slow swirl and slowly pour beaten egg in, stirring slowly as needed to keep the momentum moving.  Keep stirring until egg is cooked through, about 10-20 seconds.  Add mixed veggies (& if using, tofu/chicken) & heat until hot and tender, about 2-4 minutes.  Ladle out into bowl & garnish with sliced green onions.



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