Egg Drop Soup

This recipe is a specialty of Ryan Richon, a very meticulous eleven year old chef.


In a small bowl, beat egg and set aside.

In a saucepan over high heat, bring chicken broth to a boil. Add the cornstarch and water mixture and bring back to a boil while stirring. Reduce heat to low. From a height of 12 inches above the pan, slowly pour the beaten egg into the broth while gently stirring in one direction. After egg has been added, immediately remove pan from heat. Sprinkle with optional green onion, pepper and sesame oil. 3-4 servings.