Egg-Drop Soup

1 1/2 quarts chicken broth or clear soup stock
2 Tbsp cornstarch, mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends

Bring soup stock to a bowl. Slowly pour in the corn starch mixture
while stirring the stock, until the stock thickens. Reduce heat
so stock just simmers. Pour in the eggs slowly while stirring
the soup. As soon as the last bit of egg is in, shut off heat at once
Serve with chopped scallions on top.



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