Egg Drop Soup for Two

Bring the broth to a boil. In a small cup, combine the cornstarch with 3 tablespoons of the heated broth and whisk to combine. Whisk cornstarch mixture into the broth and boil for a minute or two to thicken the broth. Turn off the heat. Pour in the egg in a thin stream while stiring slowly in one direction. Do not over stir or the egg will break into tiny bits instead of making ribbons. Allow to sit for a couple of minutes before ladling into soup bowls. Season with soy sauce and black pepper to taste. You can also add thinly sliced green onion for garnish.