Egg Drop Soup: Chinese Version

• 1 quart Chinese chicken broth (see box)
• 1 tablespoon plus 2 teaspoons

Bring the broth to a simmer. Add soy sauce and salt to taste.

Combine the cornstarch and water and work them to a smooth paste. Whisk the paste into the hot broth. Simmer the broth for 1 minute, until it thickens slightly. Add the scallions and cilantro.

Use a small pitcher to pour the eggs in a steady stream over the simmering broth. Swirl the broth so it’s moving in a circle a