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Egg Drop Soup

2 cups homemade chicken broth
1/8 t white pepper
1/2 t soy sauce
1/4 t sesame oil
1 t corn starch
1 egg
veggies (optional)

Heat broth, pepper, soy sauce and sesame oil until it just begins
to boil. Add veggies if desired. (I usually add a Tablespoon or
two of frozen corn or peas and a chopped green onion for extra
color and texture.) Add cornstarch by mixing with either water or
some of the broth to make a thin paste and stirring it into the
soup to thicken.

Whisk the egg and using a fork, drizzle over the boiling soup.
Reduce heat to keep it warm until ready to serve. This serves 2
people as a side or as an appetizer. It's not quite enough for a
full meal without fudging by adding a little extra broth or water.

All ingredient amounts can be varied to taste. The key ingredient
is the sesame oil. I sometimes like to add a little white pepper
to the egg before dropping it in the soup. The corn nibblets are
a tasty addition, but the peas get mushy if cooked too long.


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