[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”]

1. 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.
2. Turn up heat and with a continuous one direction stirring motion, gently pour in egg.
3. Add rice vinegar, toasted sesame oil, scallions, and salt. Serve.

[/directions]