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1. Add the stock to a soup pot and bring to a boil.
2. In a small bowl, combine the water and cornstarch and let dissolve.
3. Slice the green onions.
4. In another bowl, whisk together the eggs and vegetable oil.
5. When the chicken stock is boiling, pour in the cornstarch mixture and stir well.
6. Add the green onion and salt and pepper to taste.
7. Turn the heat off and pour in the egg, stirring constantly, until the egg is cooked and shredded.
8. Serve garnished with soy sauce and crisp noodles.
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