This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.
Calories
27 Calories
Recipe Instructions
Step 1
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
Step 2
Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.
