Egg Soup

This usually will be my last resort meal, if I really don't have any idea to cook, or don't have much time, or if my Nisa wanted to eat instant noodle which she call 'curly noodle' but I won't let her eat it due to MSG. So I invented this recipe and combine with the original egg soup recipe. You can actually eat this on it's own, it's very good specially when you or the kids are sick. Or else, you can combine it with noodles. If you thicken it more with cornstarch, you can turn it into some kind of hotplate me - some call it Hokkien Mee or Hong Kong Mee, I don't really know the exact, but they'll use the crispy egg noodle and top with this sticky gravy.

4 cups of chicken broth
1 tablespoon of cornstarch mix in a little water enough to dissolve it
1 tablespoon of light soy sauce
1-2 slice of chicken fillet cut into cubes or sliced thinly
Half a stick of carrot sliced thinly
1-2 leaves of chives sliced thinly
2 grade A eggs lightly beaten
5 Chinese Spices Mix and salt

Optional:
1-2 dried mushrooms sliced thinly
2 tablespoon of frozen peas
1 tomato cut into 8 slices
1-2 baby asparagus cut
2-3 baby corn sliced
A few prawns removed the shells
1-2 squids sliced into rings
Noodles

Heat the broth and once bubbly, add in everything except for the eggs. When everything is cooked, slowly add in the beaten eggs and keep on stirring the soup. You can thicken it more with cornstarch mixture up to your preference. Serve hot to warm your heart :)