Egg Drop Soup

Directions

1. 1
   Bring chicken broth to a boil.
2. 2
   While broth is heating, dissolve the cornstarch in water.
3. 3
   Slice the scallion (the white and edible green parts).
4. 4
   Beat the egg with the oil.
5. 5
   When the broth reaches the boiling point, stir cornstarch mixture and add it slowly to the broth.
6. 6
   Season with salt and pepper and add scallions.
7. 7
   Turn off heat and immediately add beaten egg in a steady stream, stirring broth constantly so egg breaks up into floaty bits.
8. 8
   Serves 4.