- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 4 cups ( 1 L ) salt reduced chicken broth
- 2 tbsp ( 30 mL ) salt reduced soy sauce
- 1 green onion, thinly sliced
- 2 eggs
Heat chicken broth and soy sauce in medium saucepan over high heat. Bring to boil. Stir in green onion.
Whisk eggs in small bowl. Slowly pour eggs in thin stream into broth, stirring gently. Serve immediately.
Add optional mushrooms or other vegetables as desired.