Egg Drop Soup

I've been pretty hooked on Chinese takeout soup lately, especially egg drop and hot sour.



I decided to try making my own even though at least one Chinese place near my work must lose money on their soup (about two bucks a quart).

I didn't have white pepper but substituted some Szechuan peppercorns which might have been a mistake. Coupled with the tiny bit of ginger, I think it makes the egg drop soup taste funky, at least the bites that have a piece of the peppercorn.

It was pretty good, though, with some mushrooms and chopped green onion tops for garnish. I'll have to do some research into how to make it more like the takeout stuff (besides adding about a pound of MSG).