Egg Drop Soup
By Lisa Wells
Ingredients
6 cupschicken broth
3 Tcornstarch
1/4 cupcold water
2-3eggs, lightly beaten
2green onions, sliced
Instructions
Bring chicken broth to a boil over medium heat. Gradually stir in cornstarch and cold water; stir until thickened. Reduce heat or remove from heat. Stir in eggs, cook and stir constantly for 2 minutes. Drizzle green onions into eggs. Cook and cold.
Note: This recipe came from Shauna Smout. It is a great side to any oriental dish.