The poor cookbook: egg drop soup

So today we will try a soup, cookin poor Asian style. I found this recipe online oddly enough and spiced it up Jew style. It was an inexpensive hit at my place, let’s hope it works for you:

4 cups chicken broth
4 eggs (beaten)
1/4 cup of fresh chipped chives (green onions)
Ginger spice to taste
1-8 tsp salt
1 small can of sweet corn

Now prep is simple. Bring broth to a rolling boil, cut off the heat and very slowly pour in the eggs from at least a few inches above the lip of the pot. Make sure as you’re doing this that the soup has some swirl going, otherwise the eggs will clump into an unattractive mess.
Once all the eggs are added, throw in your chives, corn and spices. Let it all simmer a bit and you’re ready to go.
At this point you can also add some corn starch, this will thicken the soup considerably, making a great consistency.

So our ingredients were chicken stock $2.50, eggs $.17 each, chives $.50, and canned corn $.50. This will make 2 servings, so per serving our cost is $2 per meal. Not bad at all, and rather tasty.