Egg Drop Soup

1. 1

   Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch.

2. 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. 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.

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