3 cups chicken broth
1 tbsp. cornstarch
2 tbsp. water
½ scallion – finely chopped
Bring the chicken broth to a rapid boil.
Beat the egg in a bowl.
In a sm. bowl combine cornstarch & 2 T. Cold Water.
Stir the soup and slowly add the cornstarch to it, then the eggs and finally,
the scallions. The egg should form ribbons in the soup.