EGG DROP SOUP WOW!!!!! ENJOY DAN:

EGG DROP SOUP by CHEF DAN:
Serves 4

INGREDIENTS:

4 cups chicken broth
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
4 garlic cloves, minced
1 thumb-size fresh ginger
1 cup straw mushrooms
4 ounces rice noodles, broken into 3-inch pieces
2 tablespoons cornstarch
2 eggs lightly beaten
1-1/2 cups cooked, shredded chicken
3 tablespoons fresh chives, chopped

DIRECTIONS:

1. Bring the broth, soy sauce, rice vinegar, garlic, ginger, and straw mushrooms.
2. Bring to a boil over high heat.
3. Reduce heat and simmer for 10-12 minutes.
4. Add rice noodles.
5. Cook about 5 more minutes.
6. Meanwhile, stir together the cornstarch and 2 tablespoons water in a bowl.
7. Whisk into broth and cook for 1 minute or until thickened.
8. Stir the soup so it is moving in circular direction.
9. Pour the beaten eggs in a slow, steady stream.
10. Stir in cooked chicken and garnish with fresh chives.

ENJOY DAN: BON-APPETITE!!