Egg Drop Soup

One of my favorite things to eat when I go to a Chinese restaurant is Egg Drop Soup.  I never realized it was so simple to make until just recently.  This is a great basic egg drop soup recipe.  Enjoy!

Egg Drop Soup

Ingredients:
4 cups water
5 chicken bullion cubes
salt and pepper to taste
2-3 tbsp cornstarch mixed with 1/2 cup water (optional)
2 eggs, lightly beaten

Directions:
Bring 4 cups water and chicken bullion to a boil over medium-high heat.  Add salt and pepper to taste.  If you want to thicken your soup (most restaurants do) add the cornstarch/water mixture and stir well.  (Make sure your cornstarch/water mixture does not have any lumps before you add it to the soup.)  When it boils again remove the soup from the heat.  SLOWLY pour in eggs while GENTLY stirring soup in a clockwise direction.  (If you stir too fast it will turn the egg into shreds instead of long ribbons, but it will still taste good.)  Let set for about 1 minute so the egg can fully cook.  YUM!

If you want to add more flavor you can add a few drops of sesame oil or a little soy sauce when you add the salt and pepper.  Try topping it with diced green onions too.