4 Cups water
1/3 Cup Watkins Chicken Soup
1 Tbsp. soy sauce
1 tsp. fresh grated ginger, or chopped Candied Ginger, rinsed
1 Tbsp. cornstarch
2 Tbsp. water
3-4 green onions, sliced
salt & pepper to taste
Put water to boil in wide pan.
Add chicken soup base, soy sauce and ginger.
While water comes to a boil, trim and
slice green onions; set aside. Lightly beat the eggs with a whisk or fork
(* note). When water comes to a boil, combine
cornstarch and 2 Tbsp water. Slowly pour into soup stock, stirring
constantly. When it becomes clear again, add sliced green onions.
Turn heat to a slow simmer.
Put the beaten eggs into a spouted
measuring cup or bowl. Start stirring the broth slowly until it rotates in
one direction. Slowly pour the eggs into the soup; it should form shreds,
strings or feathers of egg. Taste and add salt and/or pepper if needed.
Note: This soup
may take some practice for perfection. If you beat the eggs too much,
dribble it in too slowly or stir too fast, it will form curds and have a curdled
appearance. If you beat them too little, pour the eggs in too quickly, or
stir too slowly, it will form large lumps of egg, which some people actually
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This delicious recipe was published in a
Watkins catalog. For maximum flavor and quality, prepare only with
Watkins high quality ingredients as indicated.