Marmee's "Comfort" Soup

This is a soup recipe I created from my love of Chinese food. Back in my childhood at the TaiWai restaurant there was always a variety of soup appetizers on the menu. This is reminiscent of my favorite soup, if I was lucky enough to be able to get an appetizer with the meal. It feels like a bowl of comfort to me and if you have homemade eggrolls to pair with it - it doesn't get much better than this!

Add into a saucepan:
1 box carton of Chicken Broth (32 oz.)

3 spring onions, thinly sliced
3 cloves garlic, thinly sliced
Bring to a boil.

Stir in:
3 Tablespoons cornstarch that has been stirred smooth with a ½ c. water

Stir a few minutes until it has slightly thickened.

Take from the heat source. 
Beat 2 eggs, drizzle them in the hot soup stirring constantly.  
Add in:

1 Tablespoon Mirin (Sweet Cooking Seasoning)
1 Teaspoon Apple Cider Vinegar

1 Teaspoon Siracha Hot Sauce

Pinch of cayenne pepper

Salt to taste

Serve hot in bowls with eggrolls. Find my homemade eggroll recipe here.

Watch me make it here in my kitchen - it's that easy!