Ramen Egg Drop Soup(Makes 2 Servings)

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   Bring the chicken broth and water to a boil in a large saucepan. Add the noodles. Return to a boil and simmer, uncovered, until nearly tender, 3 minutes. Beat the eggs in a small bowl and pour into the simmering soup; do not stir (the eggs will rise to the surface in a cluster). Heat 30 seconds, then stir in the watercress and simmer until wilted, 1 minute. Stir in the soy sauce and garnish with the scallion. Serve at once. Per serving: 2 cups.

* Per serving · 4 servings · Values may vary.

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