[ingredients title=”Ingredients”]
- 4 cups (32 oz.) low sodium chicken stock
- 3 cups water
- 4 teaspoons low sodium soy sauce
- 2 teaspoons fresh grated ginger
- 1/4 teaspoon white pepper
- 8 oz. fresh snow peas, cut to bite size
- 1 cup fresh bean sprouts
- 2 eggs, beaten
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 4 green onions
- Salt to taste
[/ingredients]
[directions title=”Directions”]
- In large pot, add chicken stock, water, soy sauce, ginger, pepper, snow peas, and bean sprouts; bring to boil. Once the stock starts to boil, reduce heat to a gentle boil. Cook until the vegetables are tender, to your liking, approximately 5 minutes.
- Turn up heat and with a continuous one direction stirring motion, gently pour in egg.
- Add rice vinegar, toasted sesame oil, scallions, and salt. Serve.
[/directions]
For more quick weeknight ideas, browse our dinner recipes.
If you’re looking for another easy soup idea, try our BLT Soup.
If you’re in the mood for another comforting soup, try our Zuppa Italiano.
If you’re looking for a hearty main dish to serve before soup, try these Stuffed Meatballs.
