Quick Egg Drop Soup

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Ingredients:

1 15 oz can chicken broth
1/2 C water
2 T cornstarch
1 egg beaten with a little water in a bowl (1 egg is PLENTY)
1/4 t seasoned salt
1/4 t black pepper
dash red pepper flakes
1/2 t dried chives
1/2 t dried parsley

Preparation:

In a 2 quart saucepan:

Wisk cornstarch into room temperature broth and water.
Add seasoned salt, black and red pepper (flakes), chives, and parsley.
Bring to a boil stirring often.
Reduce heat and dribble in the egg using a fork.
(this gives the stringy consistency you see in Chinese restaurants)
Boil 30 seconds longer.

Enjoy

...Gussy it Up:

Add 10-12 Oriental mandu* to egg drop soup for a hearty variation.

* Mandu is nothing more than wonton wrappers filled with a spiced chopped meat and/or vegetable mixture and may be found ready-made at any Oriental grocery.

When I browsed recipes for mandu, I found all more than involved so I decided to go the ready-made route.

In the Korean community however, mandu-making parties are com- monplace. A mandu-making party often results in a thousand or ev- en more mandu made, then quick-frozen for use year-round.

At some mandu-making parties even the wonton wrappers are made, the dough from scratch, with the wrapper itself being pressed either manually or by using a hand-cranked wrapper-rolling machine.

Mandu is great whether boiled, streamed, or prepared as a soup.

Yaki mandu is fried, while mool mandu is steamed.

For an extra zesty flavor, dip mandu in a mixture of soy sauce, red pepper flakes, sesame oil, and a hint of rice vinegar.

Mandu kook is mandu soup. To season mandu kook, add just a little soy sauce when served.

Note: In general, when it comes to adding either soy sauce or salt to any dish at all, the best idea is to let everyone add their own.