1
1/2 quarts chicken broth or clear soup stock
2
tbls. 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.