2 tablespoon cornstarch
3 tablespoon water
1 3/4 cups (425 ml) Homemade Chicken Stock or store bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 eggs, lightly beaten
Mix the cornstarch with 3 tablespoons of water in a small bowl. Stir to blend well. Set aside.
Bring the chicken broth and water to a boil in thicken the soup with the cornstarch mixture. Add the tomato, white pepper, salt, and thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The egg should be cooked and will form into silken threads.
Dish out into individual serving bowls and serve immediately.
*My boys loves this egg drop soup, and for the adults we added a tsp. of cayenne pepper to give it a little kick. It’ way better than the instant soup from the box. enJOY!!!