Kim's Kitchen

Egg Drop Soup

• 4 C. Chicken Broth/Stock
• 1 C. Water
• 1 tsp. Soy Sauce
• 1/2 tsp. Garlic
• Dash of Ginger
• 1 tsp. Chives
• Splash of Sesame Oil (Optional)
• 1 Chicken Bouillon Cube
• 1/2 C. Super Thinly Sliced Carrots
• 1 Can Corn, Drained
• 1/4 C. Milk
• 2 T. Corn Starch
• 2 Beaten Eggs

In large soup pot combine Chicken Broth, Water, Soy Sauce, Garlic, Ginger, Chives, Sesame Oil, Chicken Bouillon & Carrots. Bring to simmer over medium heat and cook 10 minutes.

Stir in Corn. (Side Note: To make this a creamier, heartier soup you can use a can of Creamed Corn instead. It's totally a matter of preference - both ways taste good.)

In small bowl stir Corn Starch into Milk until dissolved. Add to soup stirring well. Cook 3 minutes.

Using a fork in a constant figure 8 motion, stir eggs into hot soup. The constant motion is what makes the streams of cooked eggs instead of globs of egg. Because the eggs cook immediately, this is ready to serve as soon as you get the eggs stirred in.

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