| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken broth |
| 1 |
tb |
Tomato sauce |
| 1 |
tb |
Soy sauce |
| 2 |
x |
Eggs ;beaten |
| 4 |
x |
Scallions (white and tender, green part chopped) |
INSTRUCTIONS
In 2 quart pot, combine the chicken broth, tomato sauce and soy sauce.
Bring the soup to the boil, turn off the heat, then stir in the beaten
eggs. Stir rapidly for about 30 seconds to distribute the egg.
Transfer the soup to a tureen or serving bowl, sprinkle scallions over the
top and serve at once.
Posted to MM-Recipes Digest V4 #033 by Tonya <imbri@oz.net> on Jan 31,
1997.
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