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Egg drop soup
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Cheese & Eggs, Chinese, Entrees, Ethnic, Microwave, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Hot water | | 3 1/2
| oz | Pk chicken noodle soup mix | | | (2 envelopes) | | 2
| | Eggs, well beaten | | 1
| tbsp | Soy sauce (optional) | | | Chinese fried noodles |
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Procedures:
| 1 | Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in microwave oven 10 minutes or until boiling. | | 2 | Add noodle soup mix and heat, covered, 4 minutes. | | 3 | Allow to stand 4 to 5 minutes or until noodles and chicken are tender. | | 4 | Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. | | 5 | Stir frequently with a fork to make eeggs form thin strings. | | 6 | If desired, stir in soy sauce. | | 7 | Garnish with fried noodles |
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