Egg Drop Soup

By mamacasma

You won't believe how easy it is to make Egg Drop Soup, a famous -- and famously delectable -- Chinese take-out dish. You're gonna impress your friends with your restaurant-worthy culinary skills!

Ingredients

• 4 (14-ounce) cans chicken broth, divided
• 1 teaspoon sesame oil
• 2 Tablespoons cornstarch
• 2 eggs, beaten
• 1/2 cup thin angle-sliced scallions (1 to 2 scallions)
• 2 Tablespoons soy sauce

Preparation

Step 1

In a large saucepan, bring 3-1/2 cans of broth to a boil over medium-high heat. Stir in the sesame oil and reduce the heat to low.

In a small bowl, combine the cornstarch and the remaining 1/2 can of broth. Add to the soup, stirring constantly. With a fork, slowly stir the beaten eggs into the soup, forming egg strands.

Stir in the scallions and soy sauce then remove from the heat. Serve immediately.