Egg Drop Soup
Category: Soups & Salads
1 1/4 pints chicken stock
1 scant teaspoon salt
2 1/2 tsp. cornstarch mixed with 5 tsp. chicken stock or cold water
1 egg, lightly beaten
1 spring onion, including the green top, finely chopped
Over a high heat, bring the chicken stock to the boil in a medium-sizedsaucepan and add the salt. Give the cornstarch mixture a quick stir torecombine it. and add it to the pan, stirring for a few seconds untilthe stock thickens slightly and becomes clear. Slowly pour in the eggand stir once gently. Immediately turn off the heat. Taste and addmore salt if needed. Pour the soup into a tureen or individual bowls,garnish with the chopped onions and serve at once.