Egg Drop Soup

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4 cups chicken broth
1 tbsp. cornstarch combined with 2 tbsp. cold water
1 egg, beaten
1 scallion, finely chopped

1. Heat wok on high heat and add chicken broth. Bring to a boil.

2. Add cornstarch mixture and stir constantly until thickened and clear.

3. Slowly pour in egg using chopstick, stirring in a figure 8 motion, dispersing egg into thread-like pieces.

4. Serve garnished with scallions!

This is very easy and very tasty.