tonight we are having -I droped the Egg(s) Flower soup-

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; Serves 4-6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 4 cups chicken broth or stock (I used better than bullion)
• 3 eggs, lightly beaten (I found that I hade actually broken 5! so that's how many I used)
• 1-3 Tablespoons Arrowroot or cornstarch (optional)
• 1 -2 green onions, minced
• 1/4 teaspoon ginger (this Really makes the soup)
• Soy sauce to taste
• A few drops of sesame oil (optional)

• Can of corn and peas with juice 

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Mix the 1 - 3 tablespoons of arrowroot with 1/2 cup cool water. stir into the boiling water. Add the ginger and sesame oil if using. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly for one minute. To make thin streams or ribbons, gently stir until they form. Add your cans of corn and peas.
  Garnish with green onion and serve.
all the kids loved it, except my hard nut...

Rudy said it was the BEST soup I ever made :P