Too thin egg drop and hot and sour soup
I've made egg drop soup and hot and sour soup many times, always with corn starch. I've experimented with amounts of corn starch added to the broth, but it always turns out just as thin as it was before I added the starch. Am I doing something wrong, or does corn starch expire?
I don't want it gloppy like takeout, but a bit more body than plain store bought broth would be great.