Egg Drop Soup

The quintessential Chinese soup. I never add cornstarch to thicken it, but feel free to add it if you like. It is totally up to you, but maybe you can try it my way once. ;)

Ingredients:
1 tablespoon peanut oil
1/4 cup onion, minced
4 cups chicken broth
1/2 teaspoon soy sauce
2-3 eggs, beaten
1 teaspoon cornstarch, optional

Directions:

1. Heat peanut oil in medium sauce pan over medium heat. Add onions and cook until translucent.
2. Pour in chicken broth and heat to boiling. Add soy sauce.
3. Remove from heat. There are a couple different ways you can add the egg into the broth, depending on how you like the egg. I slowly pour the eggs into the broth while whisking quickly with a fork. You will end up with mostly smaller ribbons of egg, plus a few bigger chunks. If you would like the egg to be even finer ribbons, use a whisk instead of a fork. If you would like the egg ribbons to be thicker, slowly swirl the broth with a fork while slowly pouring in the egg.
4. Optional - Mix cornstarch with a small amount of water. Stir into soup.
5. Serve with additional soy sauce on the side to add to taste. I grew up adding a touch of soy sauce to each bowl of egg drop soup that I slurped up.