This version of egg drop soup is a family favorite.  We enjoy having this soup on the nights we make homemade egg rolls and fried rice.

Ingredients:

* 4 cups water

* 2 T Knorr Chicken Broth (in the hispanic section)

* 2 eggs, lightly beaten

* 1 -2 green onions, minced

* 1/4 teaspoon white pepper

* Salt to taste

* A few drops of sesame oil (optional)

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Image Credit: tastingmenu.com