This is a great base for egg drop soup like restaurants have. To make it a little more, here's what I did differently: 1. Added 1Tbs of soy sauce and a few dashes of ginger (about 1/4-ish tsp.) 2. I also wanted some of the sesame oil flavor in most egg drop soups, but I can never seem to get the ratio right. In order to do this, I actually cooked some chicken cut into matchstick strips and cooked that in a bit of sesame oil, then added that to the soup. I'd say a teaspoon of oil roughly. Also MAKE SURE you add your cornstarch BEFORE eggs, otherwise, the eggs get all puffy instead of stringy like restaurant soup. I'll definitely be making this again. Perfect for our snowy winter evenings :) Even the little one loves it.
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This is a great base for egg drop soup like restaurants have. To make it a little more, here's...