Eggdrop Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chicken broth
1 Tbsp. cornstarch
1 egg, well beaten
2 Tbsp. green onion

Preparation

Slowly mix the cornstarch into the chicken broth and bring to a boil (no lumps).
When thick, whisk in beaten egg with fork. Pour into individual bowls and garnish with onion.