Egg flower soup (or egg drop soup) is a Chinese soup of wispy beaten eggs in cooked chicken broth. This version is embellished with diced firm tofu.

Egg Flower Soup

1 1/2 tablespoons cornstarch
1/3 cup water
6 cups chicken broth
1 cup diced firm tofu
3 penny-sized slices gingerroot
1/2 teaspoon granulated sugar
1/4 teaspoon ground black pepper
3 large eggs, beaten
1 teaspoon sesame oil
1 green onion, chopped

1. In a small bowl, mix together cornstarch with water; set aside.
2. In a heavy saucepan over medium heat, bring chicken broth to a boil. Add tofu, grated gingerroot, sugar and pepper; boiling for 1 minute. Stir in cornstarch mixture and boil for 1 minute. Remove from heat.
3. In a small bowl, beat eggs, then add to broth in a thin, steady stream, stirring constantly. Using a slotted spoon, remove gingerroot. Stir in sesame oil, divide among bowls and sprinkle with green onion.

Makes 6 servings.