Egg-Drop Corn Soup

It is a miserable winter day: The weather is bleak, your sweaters are thin, and you're convinced the heating has been turned off on you.  In other words, it's a soup day.  However, it's too cold to go outside to buy soup and you don't want to pull on all of your cumbersome winter-survival gear.  Instead, you're going to make soup yourself.  And if you make a quick bowl of egg-drop corn soup, you may be able to prevent the frostbite from claiming all of your fingers.  Most importantly though, it doesn't cost much to make.

Ingredients:

• 1 Can of sweet corn
• 1 egg
• Salt
• Pepper

Optional Ingredients:

• Meat (Ham, chicken, leftover meat is good too)
• Vegetables (Spinach, carrots, whatever you feel like throwing in)

Steps:

1. Dump a can of sweet corn in a small pot.

2. Fill pot with water.  Waterline should be around an inch above the corn.
 (Chicken broth can be used instead of water, in which case salt would be unnecessary.)

3. Heat on stove on high heat.

4. When the soup begins boiling, turn the heat down to medium.

5. Crack the egg in and with a spoon or chopstick, immediately break apart the egg by swirling the utensil through the soup.

6. Add salt and pepper.  Taste to check saltiness.  (If you find it too salty, add more water).

**Optional Steps**

A. Dice your choice of meat/vegetables beforehand.  (I used ham, spinach, and green onions in this).

B. Throw in a handful each of meat and vegetables before adding salt and pepper.

C. Take off stove once vegetables are cooked.