Egg Drop Soup

Source: http://www.recipesource.com/ethnic/asia/chinese/soup/egg-drop-soup2.txt

Serves: 4

Time: 5 minutes

This is a quick and easy soup to serve with Chinese meals.

Ingredients

• 3 cups Chicken broth (3 cups water with 3 chicken bouillon cubes)
• 1 tablespoon Cornstarch; mixed in 1/8 cup cold water
• 1 Egg; slightly beaten with a fork 
• Vegetables such as carrots, peas, and corn.
• 1 Scallion; chopped, including green ends

Directions

• Add Vegetables besides scallion.
• Bring soup stock to a boil.
• Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. 
• Reduce heat so stock just simmers. 
• Pour in the eggs slowly while stirring the soup. 
• As soon as the last bit of egg is in, shut off heat at once. 
• Serve with chopped scallions and wontons or crackers on top.