Rachel Ray's magazine supplied this one I think. I've made it, it's delicious but not as delicious as true chinese food slop :)
2 cans reduced-sodium chicken broth
3 c water
4 t soy sauce
2 t grated fresh ginger, grated
8 oz snow peas, cut into 1/2 in pieces
1 1/2 c bean sprouts
3 large eggs, lightly beaten
rice vinegar, sesame oil and scallions to taste
In a large saucepan, bring first 4 ingredients to a boil. Add peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2-3 minutes.
While stirring slowly in one direction, pour eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with last section of ingredients as desired.
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