INGREDIENTS
2 (14.5 ounce) cans vegetable broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion
DIRECTIONS
In a medium stock pot, slowly heat broth and cornstarch. Stir constantly until thickened.
Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
Remove soup from heat immediately, divide into four portions and garnish with green onions.
