Egg Drop Soup
"The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It’s eggy, soothing, and utterly comforting, especially on a cold day...."
INGREDIENTS
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2 tablespoons cornstarch
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1 cup plus 3 tablespoons water
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1 3/4 cup homemade or store-bought chicken broth
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1/2 tomato, diced
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3 dashes white pepper
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1/2 teaspoon salt, or to taste
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2 large eggs, beaten lightly
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