Contributed By: jreynolds1Vancouver - Cooking Class
1/2 tsp. Salt
2 Eggs beaten
3 cups Soup stock or chicken stock
2 sprigs Green onions, diced
1 tsp. Oil
1 cup Fresh or frozen green peas
Pour soup stock into saucepan to heat to boiling point. Add peas and salt. Add beaten eggs, bring to a boil. Serve hot - add green onions as garnish.
Unless you use chicken or pork bones in stock, you have to use the oil.
Ingredients: Soups & Stews Number of Servings: 4 Origin: Asian