Egg Drop Soup

Zhya:
~3 cups chicken broth or stock
~2 eggs (lightly beaten)
~1-2 green onions (minced)
~1/4 cup white onions (chopped)
~Basil spice

In a medium saucepan (or wok), bring the 4 cups of chicken broth to a boil. Add the basil. Pour the eggs in a steady, slow stream. Stir rapidly for shreds and gently for ribbons. Stir in green/white onion lightly, serve.

Variation: add frozen peas; substitute basil for paprika.

Makes 4-5 servings.