Egg Drop Soup...

I love egg drop soup. I love it at a restaurant... however, I didn't want to go to a restaurant the other day.. so I decided to make it myself. Turned out pretty good... however... next time I go to a restaurant, I'm going to be sure to bring home those 'noodle crackers' they serve with the soup at the restaurants. Not saying it really needed it... but I like them :)

Ingredients:

48 oz can Swanson chicken broth

1 bunch chopped green onion (scallions)

1/4 tbl sugar

2 tbl soy sauce

3 tbl corn starch

1/3 cup cold water

3 eggs (I used four and it was too much egg)

2 tbl cold water (separate from 1/3 cup)

Pinch parsley

Prep:

~Boil chicken broth and scallions

~Mix corn starch, sugar, soy sauce, and the 1/3 cup cold water in bowl

~Reduce heat of broth and add smooth mixture

~Boil soup on high for one minute, then return to medium-low heat

~Beat eggs with 2 tbl cold water, then using a wide fork mix into broth

~Cook till eggs are white (opaque)

~Pour soup in bowl with a pinch of parsley