Not quite like Chinese take out, but still yummy and fast.
Egg drop soup
- 5 C chicken stock (homemade is really really good for this)
- 2 eggs
- 2 T parsley, chopped
- Green onions and soy sauce for garnish
Bring your chicken stock to a boil, then turn down to a gentle simmer. Beat your eggs and parsley together, then drizzle into the stock. Stir it constantly with a fork as you pour it in (and after) until the egg cooks and you get those fun little ribbons. Serve topped with some chopped green onions and a couple dashes of soy.