Egg Drop Soup

Egg Drop Soup 4 Cups Chicken Broth 1/4 tsp White Pepper 1/4 tsp ground ginger 1/4 tsp garlic powder 1 tbsp sherry 1 cup frozen corn and peas, optional Combine all these ingredients in a large saucepan and set aside 1 1/2 tbsp cornstarch In a small container mix just enough water to the cornstarch to dissolve it and set aside 1 large egg 1 tbsp water Combine egg and water and mix well Cook soup mix on high until it boils than add the cornstarch mixture. Continue cooking for about 1 minute than turn the heat off. While slowly stirring the soup mixture slowly pour the egg into the soup. Add saltine crackers (optional) and serve