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Egg Drop Soup
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil
Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot.
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