China-Egg Flower Soup - cooking recipe

Ingredients

1 Tbsp. cornstarch
2 Tbsp. cold water
1 egg
3 c. clear canned chicken broth
1 tsp. salt
1 tsp. chopped scallion or parsley (optional)

Preparation

Put cornstarch into a small bowl and gradually add water, stirring it with a fork until you no longer see any lumps.
Break the egg into another small bowl and beat it with the fork.
Pour the broth into a saucepan.
Bring to boil over high heat.
Add salt.
Give cornstarch and water mixture a quick stir.
Add to soup.
Stir with a spoon until thickens (about 1 minute).
Slowly pour the beaten egg into soup.
The egg will cook in the hot soup and form shreds.
When all egg is added, stir once.
Pour in bowls and top with scallion or parsley.