Carrie's Recipe

EGG DROP SOUP

Category: SALADS

6 cups chicken broth
2 Tablespoons corn starch
2 Tablespoons water
2 Tablespoons soy sauce
2 eggs, slightly beaten
salt and pepper to taste
green onions, tops

Bring broth to boil. Combine soy sauce, water and cornstarch. Slowly stir into the broth. Heat and continue stirring until the soup is thickened and clear. Remove from heat and gradually add eggs, stirring with a fork until eggs separate into shreds. Season to taste with salt & pepper. Serve immediately garnished with sliced green onion tops.