Egg drop soup:
3 Cups chicken broth (or vegetable broth)
Pinch Salt (about 1/8 tsp)
2 tbs Chives or green onions, chopped fine
1/2 tbs Cornstarch
1 cup Water
5 Egg whites (or 4 egg whites and 1 whole egg)
In medium pot, combine chicken broth, salt and chives. Bring to a boil.
In a small bowl, combine cornstarch and 1 cup water. Set aside.
In a medium bowl, whisk eggs whites together. Pour egg whites very slowly into boiling broth, while whisking broth continuously. The egg whites will cook instantly as they hit the broth.
Bring heat down to medium, and slowly whisk in the cornstarch/water mixture, until the soup thickens slightly. Take off heat and serve warm.