Egg Drop Soup
|Chicken stock||4 Cup (64 tbs)|
|Chicken stock/Water||2 Tablespoon|
|Egg||1 , lightly beaten|
In a 2 quart saucepan over high heat, bring the stock to a boil; add salt.
Dissolve cornstarch in the 2 tablespoons stock or water; add to the pan, stirring constantly until stock thickens and becomes clear.
Slowly pour in the egg; stir once; immediately turn off heat.
Pour into soup tureen or individual bowls; garnish with the scallion; serve at once.