Directions

1. Bring the broth and onion & garlic powders to a simmer in a saucepan over medium-high heat.
2. In a small bowl, combine water and cornstarch.
3. Stir the cornstarch mixture into the broth mixture.
4. Bring to a boil.
5. Remove from heat.
6. Slowly pour in the egg, while gently stirring (slowly for long egg strands, quicker for thinner strands).
7. Add peas and green onion.
8. Let the soup stand for a few minutes before serving.
9. Makes 4 servings.