Chinese Egg Drop Soup Yesterday I made my one hundred and first soup from The Soup Book and my first in 2012. I had originally intended to make one of the three clam soup recipes but the spouse and I were unable to find any clams. The spouse's favourite fishmonger told him that clams aren't usually available after Christmas. Another fishmonger that I tried said there wasn't much call for them in his locality, but he could order them. You never know - I might get to make another soup during the week. Anyway, back to the Chinese egg drop soup. The recipe is by Carolyn Humphreys, who suggests that the soup could be a simple chicken broth, but is made tasty and filling with the addition of vegetables and Chinese seasonings. The ingredients include chicken stock, garlic, fresh ginger root, spring onions, soy sauce, Chinese five-spice powder, corn on the cob or canned sweetcorn, baby leaf spinach, cornflour and eggs. The first stage involved cooking the crushed garlic, gin...