Spicy Egg Drop Soup


Spicy Egg Drop Soup

4 cups water
1 knorr chicken bouillon cube
1/3 cup frozen corn
1/3 cup frozen peas
1-2 t siracha
2 eggs, beaten

Bring water, corn, peas, bouillon and siracha to boil. Boil for 5 minutes. Remove from heat and dump eggs in slowly. Do not stir. If you want to thicken you can use either gelatin or cornstarch and water, and return pan to heat. You can also add frozen carrots (I just hate the texture). My peas and corn came from the garden this year and I froze the extra for winter, however store bought works great, too.

Serve with green onion.



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