Appetizers: Egg Drop Soup

The simplicity of egg drop soup makes it super satisfying but also really frustrating to make. The ingredients are simple enough, however the process takes a delicate, patient hand. Slightly adapted the below recipe from The Kitchn (How to Make Egg Drop Soup). The original lists some extras, but I like this as simple as possible.

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 4 cups (32 oz) chicken broth
• 1 tablespoon + 1 teaspoon cornstarch
• 3 large eggs
• Salt or soy sauce

Cooking tip: This soup doesn't keep too well, so just try to make as much as you'll eat for a day or so.

Pour the stock into a saucepan and place over medium-high heat. Taste and add salt or soy sauce as needed. Make sure the soup is good and hot.

Ladle out some soup, about 1/4 cup the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and give it a taste to make sure the cornstarch is dissolved.

Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer-this is really important because if it's too hot, the eggs will cook and be really clumpy and weird. Pour the egg mixture slowly, through the tines of a fork. As you're pouring, whisk the broth slowly. Leave it at a low simmer for a minute, just to be sure the egg is cooked.

Serve immediately.