Easy Egg Drop Soup
|Water||1 1⁄2 Cup (24 tbs)|
|Canned chicken broth||10 3⁄4 Ounce|
|Soy sauce||1 Teaspoon|
|Egg||1 , beaten|
|Dry sherry||1 Tablespoon|
|Thinly sliced green onions||1 Dash|
Combine 1 1/3 cups water, broth, and soy sauce in a medium saucepan, bring to a boil.
Combine cornstarch and 2 tablespoons water, stirring well, add to broth mixture.
Boil 1 minute over medium heat, stirring occasionally.
Combine egg and sherry, slowly pour egg mixture into boiling soup, stirring constantly. (The egg forms lacy strands as it cooks.)
Ladle soup into bowls, and sprinkle with green onions.