Egg Drop Soup

4 cups chicken stock (see our recipe)

1/4 t. white pepper

1 t. soy sauce

1/2 t. sesame oil 

2 t. corn starch

2 eggs

Vegetables (optional)

Heat stock, pepper, soy sauce and sesame oil until it boils. Add vegetables if desired (suggestions corn and peas). Add cornstarch by mixing it with some of the stock to make a smooth paste and stir it into the soup. Whisk the eggs and using a fork, drizzle over the boiling soup.  Reduce heat to keep it warm until ready to serve. If desired, may add some chicken stock. 

Serves 4