EGG-FLOWER SOUP

One of the simplest soups to make, egg-flower complements nearly any menu. Once the stock simmers, assembling the soup takes only 30 seconds.

4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/2 cup fresh or frozen peas
1/4 cup thinly sliced green onion
3 eggs, lightly beaten

Add ginger to stock; bring to a boil.

When boiling, discard ginger and season stock to taste with salt and pepper. Add peas and green onions.

Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen.

Servings: 4-6
Source: Contra Costa Times, January 24, 2001