This one's real simple. Soup's just flavored water with a few other ingredients tossed in and some
garnish. You can cook it in five minutes.
Egg Drop Soup
1 teaspoon chicken bullion 1 cup water. a few drops of soy sauce corn starch 1 beaten egg Garnish
with dill, chives, parsley or green onions
Use one teaspoon of chicken bullion for every cup of water. You can make stock if you want to, but I
don't. Add a few drops of soy sauce. Just use enough to color the broth a little without making it
taste salty. Then dust it with a little corn starch. Don't use too much or you'll make gravy. Stir
the liquid and bring to a rolling boil. Slowly pour in one beaten egg, stirring constantly. If the
water isn't hot enough, you'll end up with a milky liquid containing shredded bits of egg. It will
taste good regardless, but a clear broth is preferred.
Garnish with dill, chives, parsley or green onions. If you don't like the color green, use something
else. Diced red peppers and chiles look really nice in a clear chicken broth. Serve with rice
noodles or fried egg noodles on the side. I usually have a couple of those frozen egg rolls with
mine. Brush those with a little oil before you put them in the oven and serve with balsamic vinegar,
soy or date sauce. Or use all three. You could use green chutney if you wanted to. I really don't
care. You can serve them with pico de gallo if you chop it up fine enough. Knock yourself out, show-
off. Just remember that you'll probably end up dipping those egg rolls into your soup at some point.
I know I do.
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