Egg Drop Soup

 Egg Drop Soup

1 ½ tablespoon cornstarch

2 tablespoons water

4 cups chicken broth

 1 tablespoon soy sauce

4 eggs, slightly beaten

1/3 cup minced green onions

Combine cornstarch and water, stirring until blended; set aside.

Combine broth and soy sauce in a medium saucepan; bring to a boil. Slowly pour eggs (1 at a time)  into rapidly boiling broth, stirring constantly. (The egg forms lacy strands as it cooks.)

Stir in cornstarch mixture into soup; cook, stirring constantly, until thickened. Remove from heat; stir in onions. Serve immediately. Yield: 4 cups

NOTE

Yes Brat I made sure this recipe made the book!