Egg Drop Soup - cooking recipe

Ingredients

3 c. chicken broth
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. sugar (optional)
2 tsp. cornstarch, dissolved in 2 Tbsp. cold water (optional)
1 tsp. dry sherry
1 egg, lightly beaten
1 whole scallion, thinly sliced

Preparation

Heat broth just to boiling.
Stir in cornstarch (if used). Stir soup until it thickens (if cornstarch is used, about 1 minute).
Add sherry; stir.
Gently stir in egg.
Leave shreds of egg.
Remove from heat.
Garnish with scallions.
Serve immediately.
Serves 3.