Corn And Egg Drop Soup - cooking recipe

Ingredients

4 cups chicken stock
1 (14) oz can creamed corn
2 large eggs, whisked
None None soy sauce, to taste
1/2 None red pepper, seeded, finely chopped
1 cup sugar snap peas, halved
2 None shredded green onions

Preparation

In a medium saucepan, combine stock and corn. Bring to a boil on high.
Reduce heat until stock mixture is simmering. Gradually pour in eggs, stirring constantly to separate into thin strands. Simmer a further 2-3 minutes.
Season with soy sauce to taste. Serve topped with pepper, peas and green onions.