Chicken Egg Drop Soup - cooking recipe

Ingredients

6 c. chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1 Tbsp. soy sauce
2 eggs, slightly beaten
2 green onions, chopped (including green tops)
salt and pepper

Preparation

In large saucepan, heat chicken broth to boiling.
Blend cornstarch with water to make smooth paste.
Stir in soy sauce. Slowly stir into broth; bring to boil and simmer until clear, stirring constantly.
Remove from heat.
Gradually add eggs, stirring until eggs separate into shreds.
Add green onions and season to taste.
Serve immediately.
Makes 4 servings.