Would you like MSG with that?

Here's a super fast recipe for: Egg Drop Soup

3/4 carton of chicken broth
1/2 cup of water
1 can of creamed corn
1 egg
2 sprigs of green onion (cut into pieces)
2 sprigs of cilantro (cut into pieces)
salt & pepper

Combine broth and water in a pot and heat to a boil. Add entire contents of creamed corn. Whisk egg in a bowl and season with a little salt. Turn heat to medium and slowly add spoonfuls of egg into pot. Whisk it into soup as soon as it comes in contact with broth (I used a fork). Add onions and parsley. Season with salt and pepper as desired.

The entire cooking process should take about 5-7 minutes.

Note: you are welcome to omit the water and add an entire carton of chicken broth. I did this to reduce the sodium content in the soup. I had a fritatta for lunch today so I wanted to go easy on the egg by adding only one but the recipe can stand for a second egg. Additionally, you can thicken the soup up with a tablespoon of cornstarch or flour with about 4 tablespoons of water or broth. Just add the mixture after the ingredients have been added to the soup.

Super quick and easy. It beats those canned soups or MSG ridden soups at restaurants.