Egg Drop Soup

Egg Drop Soup

This is so easy; it's a great accompaniment to stir fry. Serves 2 as a side or appetizer.

Ingredients:
2 cups chicken broth (homemade is best)
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil (or less)
1 tsp cornstarch
1 egg
Vegetables, such as frozen corn or peas and chopped green onion (optional)

Directions:
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add vegetables if desired (a tablespoon or two of frozen corn or peas and a chopped green onion add color and texture).
Mix the cornstarch with a little water or broth to make a thin paste and stir it into the soup to thicken.
Whisk the egg and, using a fork, drizzle it over the boiling soup. Reduce heat to keep it warm until ready to serve.

Notes:
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. You can add a little white pepper to the egg before dropping it in the soup. Corn is a tasty addition, but peas get mushy if cooked too long.