Chef/owner Roy Huntrods,
Tuck into a soothing and fragrant bowl of egg drop soup.
2 cups chicken broth
2 oz Parmigiano-Reggiano cheese, grated
1. In a small saucepan, bring chicken broth to a boil.
2. In a separate bowl, whisk together egg and cheese.
3. Pour egg and cheese into broth, stirring constantly until soup returns to a boil.
4. Cook for an additional 1 min. Remove from heat.
Yield 2 servings