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Egg Drop Soup

Source of Recipe

Marla


List of Ingredients

Egg Drop Soup

6 to 8 servings

4 cans (14 ounces each) chicken broth, divided
1 teaspoon sesame oil
2 tablespoons cornstarch
2 eggs, beaten
1/2 cup thin angle-sliced scallions (1 to 2 scallions)
2 tablespoons soy sauce




Recipe

In a large saucepan, bring 3-1/2 cans of broth to a boil over medium-high heat. Stir in the sesame oil and reduce the heat to low.
In a small bowl, combine the cornstarch and the remaining 1/2 can of broth. Add to the soup, stirring constantly. With a fork, slowly stir the beaten eggs into the soup, forming egg strands.
Stir in the scallions and soy sauce then remove from the heat. Serve immediately.