Chinese Egg Drop Soup

This is a really easy recipe that you can whip up in no time and it definitely has that Chinese flavor. And since it's Chinese New Year's, that's what we're having tonight. The eggs are what I like about this soup since we are getting fresh eggs again from our chickens. They decided to start laying recently…is spring on the way?

Makes 2 servings or 4 servings as appetizer soup

4 cups chicken broth
2 Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. cold water
1 Tbsp. cornstarch
2 eggs
2 green onions, sliced diagonally
2 tsp. dark sesame oil

1. Combine broth, soy sauce, and sherry in a large saucepan; bring to a boil over high heat, reduce heat to low and simmer 2 minutes.

2. Stir water into cornstarch in a small bowl; mix well, stir mixture into soup; simmer 2-3 minutes or until slightly thickened.

3. Stirring constantly in one direction, slowly add beaten eggs into soup in a thin stream. Stir in green onions. Remove from heat; stir in sesame oil.

Serve immediately.

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