Egg Drop Soup

Instructions

1. 1

   In a medium bowl, beat the 8 large eggs until they are well blended.

2. 2

   In a large pot, bring the 4 cups of chicken broth to a boil over medium-high heat.

3. 3

   In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth, then add to the boiling broth.

4. 4

   Reduce the heat to medium and slowly pour the beaten eggs into the broth while stirring continuously to create egg ribbons.

5. 5

   Season the soup with

6. 6

   25 teaspoon of white pepper and

7. 7

   25 teaspoon of salt.

8. 8

   Garnish with the chopped green onions and serve hot.