Egg Drop Chicken Soup

Yield: 4 servings 5 cups chicken stock 2 tablespoons soy sauce 2 eggs, well beaten 1 garnish, see below Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10 inches above the pot while stirring briskly with the other hand. The egg noodles are done in 30 seconds. Add a garnish and serve immediately. Good garnishes include parsley, chives or dill.