Five Ingredient Easy Egg Drop Soup
|1 can(s)||(10 3/4 ounces) condensed chicken broth|
|1 can(s)||water (use soup can to measure)|
|2 Tbsp||chopped green onion|
|2-3 tsp||soy sauce|
|1||egg, slightly beaten|
I learned to make this soup in a Chinese cooking class back in the 1970's. I think its very easy and good.
Our teacher showed us how to make this without a written recipe. It was one of those things he just whipped up to add as a side dish for a full Chinese meal.
Whisk in egg quickly. Egg should break up into thin and small pieces as it cooks.
Heat well, be sure egg is cooked, but do not boil. Serve hot.