You may also like
Categories:Viewed: 88 - Published at: 4 years ago
Ingredients
- 4 cups chicken broth
- 3 tablespoons cornstarch
- 2 eggs, lightly beaten
- 1 teaspoon rice wine vinegar
- 1 1/2 cups frozen peas, thawed
Method
- In a large saucepan bring broth to a boil over medium heat.
- Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
- Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
- Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
