Chicken Miswa Soup

A very simple dish perfect for a rainy day or the colder months. This can be served any time of day as long as it's served hot. The miswa can also be substituted with sotanghon or lomi noodles just adjust the cooking time a bit longer.

What's in it:
Chicken pieces
1 carrot sliced into stripes/ diced
2 stalks of celery sliced thinly/diced
2 cloves garlic minced
half of a medium onion diced
thumb-size ginger sliced into quarters
miswa
water
2 eggs, beaten
salt and pepper

For garnish: toasted garlic and green onions

How It's Done:

Saute garlic and ginger then add in chicken pieces. Season with a little salt and pepper. Cover and cook until chicken is tender and the liquid in the pot is gone. Add in onion, carrots and celery. Saute until onion turns translucent. Add water and let simmer until the vegetables are fully cooked. Again season the soup with salt and pepper according to your desired taste. add in miswa simmer for 5 minutes. Add more water if necessary. Stir in eggs just before turning off the stove. Serve with or without garnish.