Egg Drop Soup - cooking recipe

Ingredients

3 c. clear chicken broth
1 c. water
1 tsp. salt
1 stalk green onion
1 egg
1 Tbsp. cornstarch

Preparation

Wash and mince green onion.
Beat egg thoroughly.
Dissolve cornstarch in 2 tablespoons cold water.
Heat chicken broth and water in a saucepan until it boils.
Add salt and stir.
Add onion powder or sauteed chopped onions if broth seems bland.
Thicken the soup with the cornstarch mixture.
Gently stir in beaten egg, pouring in a thin stream.
Turn off heat immediately.
A few drops of sesame oil and 1 to 2 tablespoons cooking sherry will add aroma.
Serve hot, garnishing with the minced onion.
Serves 4.