One of the easiest ways I have ever impressed people was with Egg Drop Soup. It's so simple to make and garners such comfort. It's a recipe my mom taught me as a child. (For the record, my mom is an excellent self-taught cook and now a tiny bit resentful that I am on my way to surpassing her. It doesn't help that my 10-year-old sister, Mariah, constantly asks her how she feels to be the "second best cook in the family now." But there are some things I'll never make better than her, no matter how hard I try.) Anyway, I remember how impressed I was watching the beaten eggs hit the soup, instantly swirling around in the chicken broth. In fact, I still am..
Egg Drop Soup
4 cups chicken stock or chicken broth (see note below)
2-3 eggs, beaten
This is the basic foundation to Egg Drop Soup. Use homemade or can bought chicken stock and bring it to a boil. Add a few healthy drops of soy sauce, to your tasting. At this point, you can add anything you want to it from mushrooms to bok choy to snow peas to chicken. Or you can keep it plain. Beat eggs in a container and slowly drizzle the eggs into the boiling chicken. Using a fork, break the "egg drops" up in the soup, so you don't get big clumps of eggs. Ladle into bowls and sprinkle with scallions. Prepare to impress..
The difference between chicken stock and chicken broth: Chicken broth is mainly from just the chicken itself while chicken stock is made from chicken, as well as the bones. Therefore, chicken stock will have a fuller flavor. Store-bought chicken stock or broth is completely fine. Get the low sodium and then add the salt yourself. If you want to touch it up a little, simmer things like onions, bay leaf, etc. before you use.