Egg Drop Soup With A Latin Twist

• 3 cups broth
• 1 tsp minced garlic
• 1 tsp ground ginger
• 2 lg eggs
• 1/2 tsp Worcestershire sauce
• 2 tbsp cilantro
• 1 lime, juice
• 1/4 cup chopped white onion
• salt to taste
• pepper to taste
• hot sauce to taste

1. 1. Combine broth, garlic, and ginger in a pot and bring to a boil.
2. 2. In a bowl whisk eggs, Worcestershire, salt, and pepper, just until yolks and whites are blended but don't foam.
3. 3. Slowly pour the eggs into boiling broth stirring constantly.
4. 4. Bring back to boil continuously stirring.
5. 5. Remove from heat, garnish with cilantro, onion and add hot sauce to taste. Serve Hot.
6. **Gluten Free be sure to check the label of the Worcestershire/Broth, Lea & Perrins Worcestershire is gluten free, other brands vary.

broth, garlic, ground ginger, eggs, worcestershire sauce, cilantro, lime, white onion, salt, pepper, hot sauce

Taken from www.epicurious.com/recipes/member/views/egg-drop-soup-with-a-latin-twist-51723521 (may not work)