I think I should get a cookie.

Eat it in front of the co-worker.

ION, I made egg drop soup from scratch! I feel like a god.

Nom.

I was stunned at how easy it is. I will never buy egg drop soup again. (Unless I'm getting other Chinese food. In which case I probably will.)

I still haven't tried. I have heard that there is not insignificant danger of ending up with soup + scrambled egg, but that doesn't sound too bad, really. I would try right now (I want to feel like a god!) but I ate the last of my broth for lunch. Oh, maybe with bouillon?

All the Buffista food talk has made we want the buffista opinion on a food question: If you can't have both, cookis or cupcakes?

I have heard that there is not insignificant danger of ending up with soup + scrambled egg

Here's what I did, and it avoided scrambled egg:

*4 cups of chicken broth (which I made from bouillon that's both vegan and GF [and yet tastes EXACTLY like chicken...I suspect dark magics])
*keep 3/4 to 1 cup of the broth in a bowl, and mix it with 2-3 Tbsp cornstarch (based on how thick you want the soup)
*put the other 3-ish cups of broth in a saucepan, add 1/4 tsp salt and 1/8 tsp powdered ginger; bring all that to a boil
*mix the cornstarch/broth mixture in the boiling broth
*beat 2-3 eggs (depending on how much egg you like) with a fork and then let the beaten egg drizzle off the tines of the fork into the broth

It's the drizzling that creates the ribbon effect. I did pour a little egg straight from the bowl into the broth because I wanted some big egg pieces, but it did basically turn out like restaurant soup, with long skinny egg ribbon pieces. Next time I make it I'm going to add garlic.

I'll do just an egg in broth when I'm sick, ribbony like that, but only two steps!

I like the thick texture, so I don't mind the cornstarch steps. Still super easy! Also not as fluorescent yellow as restaurant soup. Maybe I need to add food coloring!

You inspired me, Tep!

I did arrowroot instead of corn starch and poured the egg directly from the measuring cup I beat it in rather than drizzling of a fork, but I whisked the broth with a fork while I poured. Some ribbons, some bigger pieces. I might like the bigger pieces more?

I used TJ's Savory Turkey Broth in a pouch, because it was handy. The kosher-for-passover chicken-style powdered broth (I think the brand is Osem) I have also has no chicken in it. I cannot tell. In my memory, it's pretty yellow, but I'll have to make it again to confirm.

I wanna say that free-range chickens have yellower fat (from eating bugs and stuff? IDK) and thus make yellower soup, but I could be totally making that up.