Egg Flower Soup - cooking recipe

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.)

Preparation

Boil chicken broth, ginger and green onion 2 minutes.
Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
Pour soup slowly into serving bowl containing eggs. Stir gently.
Serve hot.