Egg drop soup depends heavily on the taste of the broth so if you make your own broth from bones (chicken, pork or a combo), your soup will have more flavor. This Chicken and Rice recipe includes a recipe for making your own broth.

If you are using canned broth, I highly recommend that you enhance the flavor by steeping such items as: ½ cup of cabbage, dried porcini or shitake mushrooms.

To make the soup, pour two cans of chicken broth (approximately 30 oz of broth) in a saucepan:

Add:

4 or 5 minced baby carrots
½ cup minced onion
1/3 – ½ cup minced celery with leaves
¼ - ½ cup cooked sage sausage
3 or 4 diced white mushrooms
(½ cup cabbage/two dried porcini or shitake mushrooms for flavoring)

When the vegetables are tender, remove the cabbage, porcini and/or shitake mushrooms.
Mix 2 tablespoons cornstarch with 2 tablespoons cold water and add to broth while stirring.

Scramble one egg in a bowl. Pour about half the egg into the chicken broth in a thin stream back and forth across the broth. Wait a few seconds until the egg begins to float to the top. Stir. Add remaining egg in a thin stream. Wait and then stir. Add about a tsp of sesame oil to the soup and stir well.

Kernel corn is another common addition to this soup. To make it meatless, omit the sausage, use vegetable broth and add a pinch of sage.