Egg Drop Soup - cooking recipe

Ingredients

2 (13 3/4 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, beaten
1 scallion, sliced

Preparation

Reserve 2 tablespoons of broth. Set aside.
In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.
Slowly add egg, stirring gently. Sprinkle with scallion.