Egg Drop Soup

Directions

1. 1
   Wash and mince green onion.
2. 2
   Beat egg thoroughly.
3. 3
   Dissolve cornstarch in 2 tablespoons cold water.
4. 4
   Heat chicken broth and water in a saucepan until it boils.
5. 5
   Add salt and stir.
6. 6
   Add onion powder or sauteed chopped onions if broth seems bland.
7. 7
   Thicken the soup with the cornstarch mixture.
8. 8
   Gently stir in beaten egg, pouring in a thin stream.
9. 9
   Turn off heat immediately.
10. 10
    A few drops of sesame oil and 1 to 2 tablespoons cooking sherry will add aroma.
11. 11
    Serve hot, garnishing with the minced onion.
12. 12
    Serves 4.