Egg Drop Soup

Ingredients

• 1 qt rich chicken broth
• 14 c cornstarch
• salt to taste
• 14 tsp monosodium glutamate optional
• 1 egg thoroughly beaten but not frothy
• 2 Tbsp chopped scallions green part included
• freshly ground pepper

Directions

1. Remove about 14 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch
2. Bring the remaining broth to a boil and when it is simmering stir in salt to taste monosodium glutamate and the well blended cornstarch mixture
3. When the soup has thickened and cooked for about 1 minute turn off heat Immediately but slowly start adding the egg in a thin stream stirring constantly in a circular fashion so that the egg forms thin shreds in the hot broth