Tokyo Bekana Egg Drop Soup

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  • 4 cups chicken broth
  • 2 cups Tokyo Bekana, chopped
  • 2 eggs, lightly beaten
  • 1-2 TBLS soy sauce
  • ½-1 tsp salt
  • ¼- ½ tsp black pepper

Heat chicken broth in pot to a boil. Add Tokyo Bekana and simmer 2 min. Slowly drizzle in eggs, while stirring broth with a fork or chopstick. Add seasonings, taste, and adjust. Simmer two minutes and serve immediately.

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