Ingredients
Water 6 cups
Chicken Bullion 5 cubes
Carrot ¼ cup (chopped)
Green Peas ¼ cup (boiled)
Soya sauce 2 tsp
Vinegar ½ tsp
Red pepper flakes 1 pinch
Sesame oil 1 tsp
Olive oil 2 tsp
Method:
Put water, bullion, carrot, soya sauce, vinegar, red pepper flakes, sesame oil and olive oil in a pan and allow boiling until carrots tender. Now add peas and boil for 2 minutes. At the end add eggs and remove from heat when the eggs are cooked. Now put in green onion and stir it. Egg drop soup is ready to serve.
