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Egg Drop Soup

Source: The Chinese Menu Cookbook






List of Ingredients



• 3 cups canned chicken broth
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon white pepper
  
• 1/2 teaspoon sugar
  
• 2 teaspoons cornstarch mixed with 2 teaspoons water
  
• 1 teaspoon dry sherry
  
• 1 egg, lightly beaten
  
• 1 whole scallion, thinly sliced
  






Instructions



1. Combine broth, salt, pepper, and sugar in a sauce pan. Heat just to boiling. Add cornstarch mixture to saucepan. Stir until the soup is thickened, about 1 minute. Add sherry and stir. With chopstick or a wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and garnish with scallions. Serve immediately in individual bowls.