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Egg Drop Soup

6 c Chicken broth
2 ts Salt
2 tb Cornstarch; dissolved in 1/4 cup broth
2 Eggs; slightly beaten
2 Scallions; finely chopped

Over high heat, bring the chicken stock to a boil and add the salt. Give the cornstarch mixture a quick stir to recombine it, and add it to the pan, stirring for a few seconds until it thickens slightly and becomes clear.

Just before serving, reheat the soup just to the boiling point. Slowly pour in the egg and stir once gently. Immediately turn off the heat. Taste and add more salt if needed. Pour the soup into bowls, garnish with chopped scallions and serve.

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