Ingredients
2 cans reduced sodium chicken broth (14.5 ounces each)
3 cups water
4 teaspoons soy sauce
2 teaspoons grated fresh ginger
8 ounces snow peas, cut into 1/2-inch pieces
1 1/2 cups bean sprouts
3 lightly beaten large eggs
Rice vinegar, sesame oil, and scallions (for seasoning)
Preparation
In a large saucepan, bring chicken broth, water, soy sauce, and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2 to 3 minutes.
While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil, and scallions as desired.
