Egg Drop Soup
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoon cornstarch
  • 1/4 cup cold water
  • 3 eggs, beaten
  1. Bring broth to a boil. Add salt and pepper. In a
  2. separate bowl, mix cornstarch and water. Slowly add cornstarch
  3. mixture to broth and stir until soup thickens. Bring to a
  4. boil. In another bowl, beat eggs. Remove soup from heat and
  5. slowly pour eggs into soup. Stir and pour into soup bowls.
Egg drop soup has to be one of the easiest dishes to make, so stop ordering it for takeout and just make your own. Perfect when you've got too many eggs leftover or on a cold winter night, because it's so soothing to eat/drink. There are tons of variations to make it different, too, so it can be anything from just a snack, an appetizer, or a full meal.