Egg Drop Soup - cooking recipe

Ingredients

2 (13 3/4 oz.) cans chicken broth
1 Tbsp. cornstarch
1 well beaten egg
2 Tbsp. sliced green onion

Preparation

In wok, slowly stir chicken broth into cornstarch.
Cook, stirring constantly, until slightly thickened.
Slowly pour in the well beaten egg.
Stir once gently.
Remove from heat.
Garnish with green onion.
Serves 4.