Egg Drop Noodle Soup

Ingredients

• 6 oz thin egg noodles or vermicelli
• 6 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon minced fresh ginger
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 3 eggs, lightly beaten
• 1 cup frozen peas or chopped bok choy
• 2 green onions, sliced
• Salt and white pepper, to taste

Instructions

1. 1Bring the chicken broth to a simmer in a large pot with the ginger, soy sauce, and sesame oil.
2. 2Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the broth thickens slightly.
3. 3While gently swirling the broth in a circular motion, slowly drizzle in the beaten eggs so they form thin, delicate ribbons.
4. 4Add the peas or bok choy and simmer for 2 minutes until tender.
5. 5In a separate pot, cook the egg noodles according to package directions until tender, then drain and divide among bowls.
6. 6Ladle the hot broth over the noodles, season with salt and white pepper, and top with green onions before serving.

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