Egg Drop Soup With Ginger, Chiles + Spring Peas

• 1 quart chicken broth or stock
• 1 small garlic clove, finely grated
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon rice-wine vinegar
• 2 teaspoons teaspoons cornstarch
• 2 teaspoons soy sauce
• 1 cup frozen peas
• 2 large eggs, such as Eggland's Best
• 1 fresh chile, such as Serrano, thinly sliced
• 2 scallions, thinly sliced
• 4 small radishes, very thinly sliced

1. In a medium saucepan, bring chicken broth to a simmer. Meanwhile, grate garlic and ginger into a small bowl and whisk in vinegar, cornstarch and soy sauce. Whisk mixture into simmering broth. Stir in frozen peas and return to a simmer. In a thin stream, pour eggs into simmering broth. Portion soup into bowls and top with chile, scallion and radishes. Serve immediately.

chicken broth, garlic, ginger, ricewine vinegar, cornstarch, soy sauce, frozen peas, eggs, fresh chile, scallions, radishes

Taken from food52.com/recipes/21521-egg-drop-soup-with-ginger-chiles-spring-peas (may not work)