My kids love egg drop soup! This one is healthy and fresh – and tastes nothing like some of the goopy versions you may have had at a Chinese restaurant. And the best part is that you can throw this together in a few minutes while you are preparing the rest of your dinner.
2tspFresh Gingergrated on a microplane
1HandfullSnow peascut into bite sized pieces
1TBSRice wine vinegar
salt and pepper to taste
In a large saucepan, bring the broth, water, soy sauce and ginger to a boil. Boil for 5 minutes.
Add snow peas and cook until just turning bright green.
Lower to a simmer.
Stir the soup in one direction and slowly pour in the beaten eggs, while continuing to stir. The eggs should cook immediately and form strands.
Remove from heat. Season with rice wine vinegar, sesame oil, and salt and pepper to taste. Garnish with scallions and serve!