4 C. chicken broth, homemade or canned
1 T. cornstarch
1/4 C. cold water
1 T. soy sauce
Pinch of grated fresh gingerroot, or a sprinkle of powdered ginger
Few sprinkles freshly ground pepper
2 eggs, slightly beaten
1 T. fresh parsley, coarsely chopped
garnish:
A few cooked pea pods, or a small amount chopped scallions
Bring chicken broth to a boil.
dissolve cornstarch in water, stir into broth and bring to a boil again.
Add soy sauce, ginger, and pepper.
Holding eggs above soup, slowly pour into soup in a slow steady stream while whisking eggs into soup to form long threads. Turn off heat, add parsley, and garnish soup with pea pods or chopped scallions. If desired, warm chow mein noodles can be served with this soup.
1 T. cornstarch
1/4 C. cold water
1 T. soy sauce
Pinch of grated fresh gingerroot, or a sprinkle of powdered ginger
Few sprinkles freshly ground pepper
2 eggs, slightly beaten
1 T. fresh parsley, coarsely chopped
garnish:
A few cooked pea pods, or a small amount chopped scallions
Bring chicken broth to a boil.
dissolve cornstarch in water, stir into broth and bring to a boil again.
Add soy sauce, ginger, and pepper.
Holding eggs above soup, slowly pour into soup in a slow steady stream while whisking eggs into soup to form long threads. Turn off heat, add parsley, and garnish soup with pea pods or chopped scallions. If desired, warm chow mein noodles can be served with this soup.
Date:2007-06-05 
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