Egg Drop Soup - cooking recipe

Ingredients

1 1/2 qt. chicken broth
1 Tbsp. cornstarch, mixed with 1/4 cup water
2 eggs, slightly beaten
2 scallions, chopped

Preparation

Bring soup stock to a boil.
Slowly pour in the cornstarch mixture while stirring the stock until the stock thickens.
Reduce heat so stock just simmers.
Pour in the eggs, slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once.
Serve with chopped scallions on top.