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EGG DROP SOUP 
Chinese cutting knife
2 qt. enameled saucepan
Small bowls
Bowl for eggs

1/3 c. cold water 1/2 square bean curd, shredded 1 slice ginger root, 2 x 1 x 1/8 inch 1 scallion, minced 3 eggs, beaten until frothy 6 c. unsalted chicken or pork stock or canned chicken broth 3/4 tsp. salt 1/2 tsp. sugar 1/8 tsp. pepper 1 tsp. sesame oil

Combine cornstarch and water. Prepare bean curd, ginger root, and scallion. Beat eggs. Measure stock or broth and pour into saucepan. Have salt, sugar, pepper and sesame oil ready to go.

Turn heat under saucepan to medium. Bring stock to a boil. Add bean curd, ginger root, salt, sugar, and pepper. Boil together 1 minute.

Give cornstarch/water mixture a quick stir and add to the stock. Boil 1 minute. Stir in beaten eggs and remove from heat at once. Stir in oil and scallions and serve.

If you are using canned chicken broth, either decrease or omit salt.

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