Recipes

Egg Drop Soup

3 cups Chicken Broth
1 teaspoon Salt
1/8 teaspoon White Pepper
1½ tablespoon Cornstarch combined with ¼ cup Water
2 large Eggs
2 teaspoon Sesame or Corn Oil

Boil broth. Add salt and pepper. Mix cornstarch and water thoroughly and slowly add to soup, stirring until thick and boiling. In a bowl, beat eggs. Remove soup from heat and slowly pour eggs into soup. Stir once. Pour soup into tureen or individual bowls and garnish with oil.
*Optional: May add chopped spinach when adding salt and pepper.

Yields 4 servings

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