Title: Egg-drop chicken soup
 Categories: China, Eggs, Poultry, Soups
      Yield: 4 Servings
 
      5 c  Chicken stock
      2 tb Soy sauce
      2 ea Eggs, well beaten
      1 ea Garnish, see below
 
  Add soy sauce to the chicken stock and bring to a boil. Reduce heat to
  medium and pour beaten eggs in a slow, thin stream from a height of at
  least 10" above the pot while stirring briskly with the other hand.
  The egg noodles are done in 30 sec. Add a garnish and serve
  immediately. Good garnishes include parsley, sauteed mushrooms
  (prepared in advance) and fr ozen green peas which will de-frost in
  the heat of the bowl but stay fresh - not overcooked.