Egg Drop Soup

by Sarah
from Virtuous Daughters, September 2009~Volume 9, Number 6

• 8 tsp. Chicken broth bullion            
• 6 c. water
• 2 T. cornstarch    
• 2 T. soy sauce
• 3 T. white vinegar              
• 3 eggs, beaten
• 1 green onion, sliced

 
In a large stock pot, combine bullion and water; bring to a boil. In a small bowl, combine cornstarch and soy sauce; mix until smooth, then add vinegar. Stir cornstarch mixture into broth mixture and boil for 2 minutes. Take soup off heat; while stirring soup, pour in eggs. Stir in green onion. Yields 6 servings.