Egg Drop Soup

Ingredients

• 2 tablespoon scornstarch
• 3 tablespoon swater
• 14 oz chicken broth, store-bought
• 1 cup water
• 1/2 tomato, diced
• 3 dash eswhite pepper
• 1/2 teaspoon salt, or to taste
• 2 large eggs, lightly beaten

Instructions

1. In a small bowl, mix the cornstarch with water and stir until well blended. Set aside.
2. Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, and salt, then thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
3. 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 eggs should be cooked and form silken threads.
4. Serve immediately by dishing the soup into individual serving bowls.