Ramen Egg Drop Soup(Makes 2 Servings) - cooking recipe

Ingredients

1 (15 oz.) can reduced-sodium chicken broth
1 1/2 c. water
1 (2.1 oz.) pkg. Ramen soup noodles (discard the flavor packet that comes in the pkg.)
2 large eggs
2 c. chopped watercress
1 Tbsp. reduced-sodium soy sauce
1 finely chopped scallion

Preparation

Bring the chicken broth and water to a boil in a large saucepan. Add the noodles. Return to a boil and simmer, uncovered, until nearly tender, 3 minutes. Beat the eggs in a small bowl and pour into the simmering soup; do not stir (the eggs will rise to the surface in a cluster). Heat 30 seconds, then stir in the watercress and simmer until wilted, 1 minute. Stir in the soy sauce and garnish with the scallion. Serve at once. Per serving: 2 cups.