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Ingredients:

6 cups chicken broth (about)
3 eggs (slightly beaten in a large serving bowl)
4 large dried chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
2 teaspoons salt
1 teaspoon msg
6 ounces frozen peas (1/2 12 oz. pkg.)

1. Boil chicken broth, ginger and green onion 2 minutes.

2. Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.

3. Pour soup slowly into serving bowl containing eggs. Stir gently.

4. Serve hot.


Source: food.com

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