| 1 | Here"s one from jim lee"s chinese cook book (my favorite). |
| 2 | He says that the secret of good soup is good soup stock. |
| 3 | To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. bring soup stock to a boil. |
| 4 | Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. |
| 5 | Reduce heat so stock just simmers. |
| 6 | Pour in the eggs slowly while stirring the soup. |
| 7 | As soon as the last bit of egg is in, shut off heat at once. |
| 8 | Serve with chopped scallions on top. |
| 9 | Substitutions and variations: tomato egg-drop soup is just a variation of plain egg-drop soup. |
| 10 | The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. |
| 11 | The addition of 1 medium-size can of stewed tomatoes is all that is needed. |
| 12 | Bring stock to a boil. |
| 13 | Add the tomatoes. |
| 14 | (mash the tomatoes if the pieces are too large). |
| 15 | When soup boils again, add the cornstarch mixture as before. |
| 16 | Add the eggs while stirring. |
| 17 | Shut off heat at once and serve topped with the chopped scallions |
