Egg Drop Soup

Egg Drop Soup
by Ying Stoller*

1 14-oz. can chicken broth (about 13/4 cups) Swanson-low sodium/no MSG
1 dash pepper
1 1/4 tablespoon cornstarch
2 tablespoons water Add cornstarch to water together mix very well!
1 egg, beaten
1/2 teaspoon sesame oil
1 tablespoon chopped green onion (optional) Dad thought we could have used more.

Cooking:
Boil chicken broth in a medium saucepan. Add pepper.
Mix starch with 2 tablespoons of water, then stir into soup. Continue stirring until soup thickens. Stir in beaten egg. Remove from heat. Add sesame oil and, if desired green onion.
Note: When stirring in egg liquid, try to pour it in a thin stream. It will make nice egg drops instead of lumps.
Makes 2-3 servings. Serve and enjoy!