Mix 1 tablespoon of cornstarch with 3 tablespoons of water. Bring stock to a boil. Reduce heat to medium and add the cornstarch with 1 teaspoon of salt, stirring until soup thickens and is smooth. Reduce heat to low. Beat the eggs and then pour eggs slowly, stirring constantly until they separate into droplets. At this point turn off the heat completely.
For variation on this soup one or all of the following items may be added: Button mushrooms Diced white meat of chicken Green peas Sm. pieces shrimp or lobster Bamboo shoots Roast pork
The amount of ingredients added to the egg drop soup depends on how rich you want the soup to be.
