"Egg Drop" Soup

A nice simple recipe for when you need something quick and easy, or when you just don't have much laying around in the pantry!

This is just for a single bowl, so increase the quantities if you are making it for more than one.

"Egg Drop" Soup:

Ingredients:

1.5 - 2 cups "Chicken" stock (we use Massel's vegetarian "chicken style" stock)
1/2 onion minced (the finer the better)
sesame oil (a dash or so)
small can of creamed corn
2 lightly beaten eggs
chives (for garnish)

Method:

1. Cook the onion for a couple of minutes in a large saucepan until translucent.

2. Add the "chicken stock" and bring to the boil.

3. Add the creamed corn and heat through.

4. When simmering again, add the egg in a continuous thin stream while stirring (if you stir fast you get shreds, if you stir slowly you get streams).

5. Serve, garnished with chives, and eat immediately

Variations:

* You can add a little garlic to this soup
* If you want a little more substance, you can add egg noodles or rice vermicceli noodles, cooked as per instructions on the packet
* Frozen peas and carrots may be added for more vegetable content

Serves: 1

Rating: 4