Egg Drop / Tofu Soup – from Heather

1 20oz. can salt-free chicken broth
3 eggs
4oz. firm tofu, cut in thin strips
1 scallion, chopped (green part only)
1 tbsp. Chinese parsley
1/2 tsp. each Chinese white pepper and mustard powder
Dash salt-free soy sauce

Separate two of your three eggs.  Lightly beat the two yolks and one whole egg and set aside.  In a medium saucepan, whisk the egg whites into the *cold* broth.  Slowly raise broth to almost boiling.  "Drop" the beaten egg into the hot broth, a little at a time.  It should cook immediately and each "drop" should hold together.  Stir gently.  Add tofu, pepper, mustard and soy sauce and simmer five minutes.  Just before serving, stir in the Chinese parsley and scallion.  Makes two big dinner portions.