Egg Drop Soup

I'm going to tell you a story of the last time I had the flu. The last time I had the flu was around eight years ago. I was living on my own in a new apartment, poorly furnished and barely stocked with food. You know how flu hits like a brick wall? I was sitting in a movie with a friend and bam. We left the movie to find heavy snow falling. A good October storm.

As the flu and the snow progressed I found myself alone, snowed in, with no one able to bring me anything. I had no cold medicine, no tea, no soup, no dang crackers even! I took tylenol and drank hot water with bottled lemon juice. Low of the lows. I recovered fine, but vowed to myself that I would never be without a few staples to get me through another flu/cold again. 

Well as you would have it, I haven't had the flu since. But I have had a few seasonal colds. An uncomplicated hot salty soup is always what I crave. You know what fits the bill as well as (or even better than) chicken soup? Egg drop soup! It's so mega easy and pretty much the only fresh things you need to make it are an egg and a few green onions. I bet you could even skip the onions in a pinch. While this isn't as easy as opening and dumping a can of soup, it nearly is. I hope if you have the flu you aren't alone drinking lemon water and instead have a loving friend/significant other who can whip you up a batch of this with a little side dish of crackers to nibble at.

This makes two bowls of soup.

I've probably raved about this "Better than Bouillon" before, but allow me to again. It's awesome. I don't have to load the pantry up with cans of chicken stock that are always just a little off the amount the recipe needs. I can use chicken broth to steam or poach veggies, deglaze a pan. All the fun stuff that canned or frozen broth makes annoying. 

And just one teaspoon to one cup hot water! Gah! It's just so convenient. 

I used three small green onions because I like onion. Adjust to taste!

Make sure you whisk the corn starch mixture up good! It will look milky.

I like a container with a spout for an easier pour.

After whisking the corn starch mixture and spices into the hot water (really whisk and make sure they are incorporated) slowly pour the egg in. Water should be boiling or simmering but not wildly. 

Make sure to abandon your whisk at this stage so you don't shred the egg up. I stir the green onions into the egg with a wooden spoon. it helps break up the egg some, but not too much.

Tada! Steaming hot comfort food in the time it takes to boil water.