Egg Drop Soup - cooking recipe

Ingredients

1 1/3 c. water
1 (10 3/4 oz.) can chicken broth
1 tsp. soy sauce
1 Tbsp. cornstarch
2 Tbsp. water
1 egg, beaten
1 Tbsp. dry sherry
thinly sliced green onion

Preparation

Combine water, broth and soy sauce in a medium saucepan. Bring to a boil. Combine cornstarch and water (2 tablespoons). Stir well. Add to broth mixture. Boil 1 minute over medium heat, stirring occasionally. Combine egg and sherry. Slowly pour egg mixture into boiling soup, stirring constantly (egg forms lacy strands as it cooks). Ladle soup into bowls and sprinkle with green onion. Serve immediately. Yield: 2 2/3 cups.