This is so easy you'll just love it. I make this quite often to accompany stir fry. 2 cups chicken broth (homemade is best; a can of prefab will do in a pinch; NEVER use bouillion cubes unless desperate) 1/8 t. white pepper 1/2 t. soy sauce 1/4 t. sesame oil (or less - I use a 'blop') 1 t. corn starch 1 egg veggies (optional) Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water. NOTES: All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn nibblets are a tasty addition, but the peas get mushy if cooked too long.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.