Restaurant Style Egg Drop Soup

I came from a family that was largely influenced by Asian culture. My Grandpa Lee served in the Korean War and was based in several Asian cities in the 1950's. He picked up some recipes from the locals, and many times when we had large family gatherings he would make some of his "famous" Chinese food. Almost every birthday to date, and on the rare occasion I am sick, I want Chinese food. There's just something about it that is really comforting. I truly think it is because it reminds me of my Grandpa and the good times we had when we were young.

​So here is the recipe I have been making - it is about as simple as they come.

Egg Drop Soup

4 cups organic chicken stock or homemade chicken stock

1/2 teaspoon sesame oil

1/2 teaspoon salt

Pinch of sugar

Pinch white pepper

1 green onion, chopped

¼ cup cornstarch mixed with ½ cup water (to thicken)

3 eggs, slightly beaten

Put all ingredients in a saucepan, except for cornstarch and eggs and let come to a boil. Turn down the heat to low, and slowly drizzle the egg mixture into the soup --- it will start flowering. Mix the eggs with a spatula or spoon until you get the desired consistency and they are cooked through. Turn up the heat to high and add the cornstarch mixture, and make sure you are continuing to mix the soup. Let it boil for a minute or two and then take it off the heat. Your mixture is done, and should thicken up accordingly.