CHICKEN EGG DROP SOUP

4 cups low-sodium chicken broth
1 teaspoon soy sauce
1 teaspoon sesame oil (or olive oil)
4 chicken tenderloins (or 2 breasts)
1 stalk bok choy
1 green onion
1/4 cup fresh mushrooms, thinly sliced
4 teaspoon cornstarch
2 tbsp + 2 teaspoons water
4 eggs, beaten
shredded parmesan cheese

In a saucepan, combine the chicken broth, soy sauce and sesame oil.  Bring to a boil.  Cut bok choy into 1/4 inch strips, both the while stalk and the green leafy part.  Same with the green onion, both white onion and green stem cut into 1/4 inch pieces.  Cut chicken into 1/2 inch cubes.  (quick fix tip - if you are using frozen chicken, just put the frozen pieces into the soup.  When you have the veggies chopped it should be cooked enough to remove and cut!)  Add chicken, bok choy, onions and mushrooms to saucepan.  Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you slowly pour in the beaten eggs.  Season with salt and pepper if desired.

Pour into bowls and top with fresh shredded parmesan cheese.  (For the more adventurous among us, try fresh bleu cheese crumbles instead!) - Serves 4