Egg Drop Soup - cooking recipe

Ingredients

1 qt. rich chicken broth
1/4 c. cornstarch
salt to taste
1/4 tsp. monosodium glutamate (optional)
1 egg, thoroughly beaten, but not frothy
2 Tbsp. chopped scallions (green part included)
freshly ground pepper

Preparation

Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch.
Bring the remaining broth to a boil and when it is simmering, stir in salt to taste, monosodium glutamate and the well blended cornstarch mixture.
When the soup has thickened and cooked for about 1 minute, turn off heat. Immediately, but slowly start adding the egg in a thin stream, stirring constantly, in a circular fashion so that the egg forms thin shreds in the hot broth.