| Egg Drop Soup Recipe
2 cups chicken broth
1/8 t. white pepper
1/2 t. soy sauce
1/4 t. sesame oil
1 t. corn starch
1 egg
veggies (optional)
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil.
Add veggies if desired. Add cornstarch
by mixing with either water or some of the broth to make a thin paste and
stirring it into the soup to thicken.
Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat
to keep it warm until ready to serve. This serves 2 people as a side or
as an appetizer. It's not quite enough for a full meal without fudging by
adding a little extra broth or water.
NOTES: All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper to the
egg before dropping it in the soup.
Source: http://www.cs.cmu.edu/~mjw/recipes/soup/eggdrop-soup.html
Moved by editor request from eggdrop | 
