Recently, the Edible Unknown crew celebrated our Asian cuisine night, where we all laid around on tatami mats, chased the dragon, and then slapped at imaginary bugs.

Okay, maybe not.

Anyways, after the huge derailment that was trying to get a bunch of simultaneous dishes done for Tapasgeddon, we were all considering doing much smaller dishes. In my corner, I decided to make egg drop soup.

If you've never made egg drop soup, let me inform you that it was basically cheating. The mode of cooking is so simple, it's like you never cooked anything at all.

Boil some chicken broth- I used about 4 cans, with 2 cans of water added in- and add some miso. [I used about a quarter cup of white miso]. Throw in chopped green onions, bring to boil. Add a little black and red pepper and some onion powder to taste.

When it comes to a rolling boil, back down on the temperature and beat the heck out of some eggs. The point is to pour a thin, slow stream of egg into the soup, and for that you need to make sure it's pretty well beaten.

That's it. Almost no work, almost no counter space taken.