Kathie's StoryI 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.
(10 3/4 ounces) condensed chicken broth
water (use soup can to measure)
chopped green onion
egg, slightly beaten
1Combine broth, water, green onion ( save a bit for garnish if desired), and soy sauce in a medium pan. Heat thoroughly.
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.
2OPTIONAL: You may add pepper, a little leftover chicken meat, and any veggies you like, possibly onion, peas, or carrot curls. Make it the way you like it.