In article <[email hidden]>,
Larry LaMere said:You'll have to try to determine what seems to be missing from your soup. Mine
is just
strong broth with a little grated ginger, sesame oil and green onions.
Possibly
heretical but I have the soup boiling when I add the eggs.
Corn starch will give it some thickness. Add a little corn starch to a
little water. Stir until it is suspended. While stirring soup at a low
boil, dump in thickener and stir until soup thickens. It will take a
couple of minutes.
I leave out the ginger.
Make sure the sesame oil is made from *toasted* seeds (it will look
dark). This is the flavor secret, in my mind. Just a little bit makes
all the difference.