Egg Drop Soup

Directions

1. 1
   Combine cornstarch and water, stirring until blended; set aside.
2. 2
   Combine broth and soy sauce in a medium saucepan; bring to a boil.
3. 3
   Slowly pour eggs (one at a time) into rapidly boiling broth, stirring constantly.
4. 4
   (The egg forms lacy strands as it cooks.)
5. 5
   Stir cornstarch mixture into soup; cook, stirring constantly, until thickened.
6. 6
   Remove from heat; stir in onions. Serve immediately; about 136 calories per 1-cup serving.