Egg Drop Soup 2 cups chicken broth 1/8 t. white pepper 1/2 t. soy sauce 1/4 t. sesame oil 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.  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.