1 cn chicken broth
2 lg egg white
1 cup snow peas, frozen
2 md scallion; sliced
1/2 tsp soy sauce
salt, pepper, seasonings; to taste


Heat broth and add vegetables. Cook until vegetables are crisp tender. Pour egg whites slowly into broth over the back of a fork while stirring egg whites into the mixture. This must be done slowly to avoid clumping and to get the strands of egg whites characteristic of egg drop soup. Remove from heat and add soy sauce and serve immediately.