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Egg Drop Soup II
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Asian-style egg drop soup with chicken broth, beaten eggs for texture, and fresh scallions for a sweet finish.
Ingredients:
  • 2 (14.5 ounce) cans chicken broth
  • 1 tablespoon cornstarch
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onion
Instructions:
  • Combine cold chicken broth and cornstarch in a medium stock pot. Gently heat over medium heat, stirring often until thickened.
  • Gently swirl beaten egg into soup to create ribbons, then remove from heat. Divide into four portions and top with green onions for a beautiful presentation.

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