This is a really simple recipe that makes a really yummy soup. I think it's as good as what you'd get at a Chinese restaurant.
Egg Drop Soup
4 cups chicken broth (we used about 2 cups canned, and 2 cups water with 2 cubes bouillon)
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten
Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!
Calories: about 70 per cup