Egg Drop Soup - cooking recipe

Ingredients

1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. chicken broth
1 Tbsp. soy sauce
4 eggs, slightly beaten
1/3 c. minced green onions

Preparation

Combine cornstarch and water, stirring until blended; set aside.
Combine broth and soy sauce in a medium saucepan; bring to a boil.
Slowly pour eggs (one at a time) into rapidly boiling broth, stirring constantly.
(The egg forms lacy strands as it cooks.)
Stir cornstarch mixture into soup; cook, stirring constantly, until thickened.
Remove from heat; stir in onions. Serve immediately; about 136 calories per 1-cup serving.