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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2 piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs. Ingredients:
6 cups chicken broth (about) |
3 eggs (slightly beaten in a large serving bowl) |
4 large dried chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems) |
2 teaspoons salt |
1 teaspoon msg |
6 ounces frozen peas (1/2 12 oz. pkg.) |
Directions:
1. Boil chicken broth, ginger and green onion 2 minutes.
2. Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
3. Pour soup slowly into serving bowl containing eggs. Stir gently.
4. Serve hot.
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