Egg Drop Soup - cooking recipe

Ingredients

4 c. chicken broth
1 Tbsp. cornstarch
2 Tbsp. cold water
2 scallions
1 egg
1 tsp. vegetable oil
salt and pepper to taste
soy sauce (if desired)

Preparation

Bring chicken broth to a boil.
While broth is heating, dissolve the cornstarch in water.
Slice the scallion (the white and edible green parts).
Beat the egg with the oil.
When the broth reaches the boiling point, stir cornstarch mixture and add it slowly to the broth.
Season with salt and pepper and add scallions.
Turn off heat and immediately add beaten egg in a steady stream, stirring broth constantly so egg breaks up into floaty bits.
Serves 4.