Egg Drop Soup
2 tablespoons corn starch
3 tablespoons water
2 cups chicken broth – may be homemade or canned
1 cup water
1 tomato, diced
Fresh ground pepper
Coarse salt
2 large eggs, lightly beaten
In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside. Bring to boil the chicken broth and water in a pot. Add the tomato and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Season to taste. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.
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