Chinese Egg Drop Soup

2 Tablespoons Cornstarch

6 Cups Chicken Broth

1 Tablespoon Soy Sauce

1 ½ Tablespoons Vinegar

Pepper (To taste)

1 Package frozen Peas and Carrots

1 Egg

2 Egg whites

Thin egg noodles

In a large saucepan, blend together the cornstarch with a small amount of chicken broth. Add the rest of the chicken broth. Mix well. Add the soy sauce, vinegar, pepper, frozen vegetables, and however many egg noodles looks good to you. Bring to a boil. Reduce heat and simmer for about 20 minutes, or until the noodles are as done as you like them, stirring occasionally. After the noodles are done, beat the egg and egg whites together. Slowly drop the egg into the soup (by spoonfuls) while it finishes boiling. Stir and serve.

It is also good to cut up celery really fine and stir in with the peas and carrots, if you like celery.

Actually posted by Anitra