5-Minute Egg Drop Soup

In a small saucepan, bring a carton of Beef Bone Broth (1 carton) to a boil.

In the meanwhile, beat the Eggland's Best Classic Eggs (2) in a small bowl.

Dissolve Corn Starch (1 Tbsp) in Water (2 Tbsp).

Chop the Scallion (1 stalk) and set aside.

Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch of Salt (to taste).

Pour in a bowl. Drizzle with Sesame Oil (to taste) and garnish with green onion.

Serve immediately and enjoy!