Egg Drop Soup - 2 pts

Try adding this as a starter for your next Chinese meal at home or as a warmer on a cold day. I find that when I use it as a starter I can skip most or all of the rice that I usually serve with the meal. The corn add a pop of sweetness while the egg gives the soup a nice texture.

Egg Drop Soup
2 pts
2 servings

3 c chicken broth
2 T corn starch
2 T cold water
1 egg
1/2 c corn

Bring broth to boil. Mix cornstarch and water in a separate bowl. Add cornstarch mixture while stirring broth. Let thicken a little. Break egg into a small bowl and combine yolk and white by stirring with a fork. Slowly pour into soup while stiring soup. This will produce long strands of egg in the soup. Let cook until broth is clear. Add corn and cook until warm. Serve hot.