Egg Drop Soup

I didn't want to make anything too complicated or something that took too much effort to make. I decided that soup was the way to go. It was a chilly night here in LA the other night, so it was a perfect fit. A classic dish found in many Chinese restaurants. This has always been on my favorite soups list. It's simple and easy to make. A nice substitute for the good ol' fashion chicken noodle or tomato.


Egg Drop Soup

4 c chicken or vegetable stock (fresh or canned)
1 1/4 tsp salt
1 Tbsp cornstarch dissolved in 2 Tbsp of water or stock
1 egg beaten lightly

optional:
1 scallion (finely chopped)
1 c corn (frozen or from cob)
1 c shredded chicken


Over medium to high heat, bring stock to a boil. Then add cornstarch mixtures. Make sure to stir often. This should thicken the stock. Add salt. Keep stirring until cornstarch fully dissolves.

Slowly pour in the egg, continuously stirring. It'll make the egg into that shredded look. Add the corn or chicken.

Let is simmer for two minutes, stir occasionally to keep the cornstarch from settling. Turn off the heat, give it a taste and add more salt, if needed.

Ladle a nice helping into a bowl and sprinkle over some scallions to garnish. Voila!