A great, easy accompaniment to turn Fried Rice and Lo Mein into a full meal.

Ingredients

  • 2 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • pinch Chinese Five Spice Powder
  • 1/4 cup cooked chicken, diced (optional)
  • 1/4 cup frozen corn kernels (optional)
  • 1/4 cup frozen peas (optional)
  • 1/4 cup diced carrots (optional)
  • 1 1/2 tablespoons corn starch, mixed well with 1/4 cup cold water
  • 2 large eggs, beaten
  • 1 scallion, sliced thinly

Directions

  1. Whisk chicken broth, soy sauce, sesame oil, ginger, and five spice in small sauce pan. If using, add chicken, corn, peas, and carrots. Heat pan over high heat until it comes to a low boil, then reduce heat and simmer until carrots are tender.
  2. Slowly whisk in corn starch mixture until well combined. Bring soup to a high simmer.
  3. Slowly pour eggs into soup in a small stream while briskly stirring soup with a spoon, being careful to maintain a simmer.
  4. Remove to bowl(s) and garnish with sliced scallion. Serve immediately.