Egg Drop Soup

Instructions

1. 1

   In a medium saucepan, bring the 4 cups of chicken broth to a gentle boil over medium heat.

2. 2

   In a small bowl, mix 1 tablespoon of cornstarch with a little cold water to form a slurry, then stir it into the boiling broth.

3. 3

   Add 1 tablespoon of soy sauce and 1/2 teaspoon of white pepper to the broth, stirring well.

4. 4

   In another bowl, beat the 4 large eggs until well blended.

5. 5

   Slowly pour the beaten eggs into the boiling broth while stirring the soup gently in a circular motion to create egg ribbons.

6. 6

   Chop the 2 green onions finely and add them to the soup.

7. 7

   Let the soup simmer for another minute, then remove from heat.

8. 8

   Serve hot, garnished with additional green onions if desired.