Egg Drop Soup

This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out.

• Ready In: 10 mins
• Serves: 2-3

Ingredients

• 2 (13 3/4ounce) cans chicken broth
• 1  tablespoon cornstarch
• 1  egg, beaten
• 1  scallion, sliced

Directions

1. Reserve 2 tablespoons of broth. Set aside.
2. In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.
3. Slowly add egg, stirring gently. Sprinkle with scallion.