Egg Drop Soup
- 3 cups chicken stock or broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 2 eggs
- 1 bunch chopped green onions
Bring stock or broth with your green onions to boil. Take your cold water, soy sauce and cornstarch and blend well in a bowl. Reduce heat to medium and add your mixture. Bring back to boiling and allow to blend for 1 to 2 minutes.
Beat eggs in a separate bowl. SLOWLY add them to the broth while it is gently boiling using a fork or whisk to keep the egg ‘flowering’. Cook until the eggs are opaque. About another two minutes. Serve immediately! Top with extra green onions and\or wonton strips