Egg Flower Soup

This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers. While many versions of this soup are thickened with cornstarch, I think the egg thickens the broth sufficiently.

Like the Chicken and Watercress Soup, this has an Italian relative.

Any of these soups can be made more substantial by adding some shredded leftover chicken—or diced