Egg Drop Soup

1. 1

   Combine cornstarch and water, stirring until blended; set aside.

2. 2

   Combine broth and soy sauce in a medium saucepan; bring to a boil.

3. 3

   Slowly pour eggs (one at a time) into rapidly boiling broth, stirring constantly.

4. 4

   (The egg forms lacy strands as it cooks.)

5. 5

   Stir cornstarch mixture into soup; cook, stirring constantly, until thickened.

6. 6

   Remove from heat; stir in onions. Serve immediately; about 136 calories per 1-cup serving.

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