Egg-Drop Soup

1 egg
2 ½ C. chicken broth
1 T. corn starch mixed w/ 1 T. water
1 t. finely chopped tops of green onions
Pinch of white pepper
Dash of sesame oil

In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to broth, stirring until it comes to a boil again. Reduce heat to med-low. Hold bowl w/ beaten egg about 12-15 inches above the pan & slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured. Sprinkle soup w/ green onion, pepper, & sesame oil.
The secret of egg drop soup: Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).