This is one of my favorite soups and was really scared to make it but it is a simple dish and doesn't take long to prepare. Make up a Chinese dish to pair this with (I have even used the box mixes and the frozen bag dishes that you can find at your local grocery store).
Egg Drop Soup
4 cups chicken broth
3 tablespoons water
1 tablespoon cornstarch
1 egg, lightly beaten
10 to 12 fresh snow peas (optional)
1 green onion, finely sliced
Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth.
Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas and the green onion. Let the soup stand for a few minutes before serving.