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Chinese-Style Quickie Vegetable Noodle Soup

soups

1 can (10 oz) chicken broth; undiluted
2 cups mixed frozen vegetables
1 cup fine egg noodles
1 tablespoon cornstarch
1 egg; lightly beaten
1 tablespoon sodium-reduced soy sauce
1 teaspoon sesame oil
1 green onion; sliced

Chinese egg drop soup and Italian stracciatella are both simple, comforting broths with seasonings and eggs stirred in at the end. Added vegetables and noodles make a substantial whole meal soup you can make in minutes. In large saucepan, bring broth and 3 cups water to boil. Add vegetables; cover and return to boil. Add noodles; cook, uncovered and stirring occasionally, for 5 minutes. Meanwhile, dissolve cornstarch in 1 tbsp cold water. Add to boiling broth mixture; cook, stirring, until clear, about 1 minute. Slowly pour in egg and stir once. Turn off heat. Stir in soy sauce and oil. Ladle into warmed bowls and garnish with onion. TIP: You can substitute 1-1/4 cups vegetable broth for the can of chicken broth.

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 servings

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