Egg Drop Soup - cooking recipe

Ingredients

3 cans chicken broth
1 extra large egg, beaten
1 tsp. salt
pepper to taste
3 Tbsp. cornstarch, mixed with 1 c. cold water
2 green onions, chopped
1/2 c. corn (optional)

Preparation

In large saucepan, boil chicken broth and onions.
String beaten egg while stirring.
Add salt and pepper.
Add cornstarch mixture to thicken.
Continue to boil until thickened.
Add corn, if desired.
Serve in bowls.
Serves 4 to 6.