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In no time you will enjoy this delicious heart warming soup. Perfect to serve before a stir fry dish.

Chinese Egg Flower Soup

3 cups chicken broth
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon granulated sugar
1 teaspoon grated gingerroot
1 clove garlic, minced
2 large eggs, beaten
3 green onions, trimmed and thinly sliced

1. In a medium saucepan combine broth, soy sauce, sesame oil, sugar, ginger and garlic; bring to a boil over medium heat, reduce heat and simmer for 5 minutes.
2. Whisk in eggs while soup is simmering, cook for an additional 3 minutes or until eggs are cooked. Remove from heat and serve immediately. Garnish each bowl with green onions.

Makes 4 servings.