It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is EGG-DROP SOUP!

I love Asian foods, especially when they’re simple and easy to make. This Egg-Drop soup is unbelievably simple to put together, not to mention tasty. I haven’t made it in awhile because my hubby is not a huge fan. Now that I’ve found this recipe, I’m going to have to experiment in making half the recipe…just for me!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 667 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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EGG-DROP SOUP

In large pan, heat broth to boiling. In bowl, make a paste of cornstarch and 1/4 cup cold water. In broth, stir paste and sugar, salt and pepper. Heat to boil. Reduce heat. Add beaten eggs a little at a time, stirring to separate them into shreds. Remove from heat. Add onion to serve.

Happy Eating!