This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.
INGREDIENTS (for 4 servings):
- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- 2 tablespoons chopped green onion
In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
Remove soup from heat immediately, divide into four portions and garnish with green onions.