Egg Drop Soup
So fast, so easy!!
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2 cups chicken broth
1 cup water
2-3 eggs (slightly beaten)
2 Tablespoons cornstarch - dissolved in 1/2 cup COLD water
​salt and pepper to taste
1/4 tsp nutmeg (optional)
​1/4 tsp grated ginger (optional)
chopped green onions (optional)
Optional Ingredients:  
chopped cooked chicken or shrimp
​cooked corn
Serve alone, with rice vermicelli noodles, or with rice.
  1. In a large soup pot, bring chicken stock and water to a boil over medium heat.  (If you're adding additional ingredients - add them now.)
  2. Dissolve cornstarch in cold water, stirring.
  3. Add cornstarch and water mixture to soup, stirring until thickened and returned to boil.
  4. Beat eggs in a bowl and SLOWLY drizzle into the soup.  Stir soup for a minute or two.  Remove from heat.
  5. Top with chopped green onions and serve immediately.  (It's not that great the next day.)