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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Egg Drop Soup |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Egg Drop Soup |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes) 2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles
1. Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.
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