Egg Drop Soup

In a large saucepan cook 1/2 cup green onions and garlic in hot oil over medium heat 2 to 3 minutes or until tender. Add 5 cups of the broth and, if desired, the cayenne pepper. Bring to a simmer. Reduce heat.

Slowly pour the lightly beaten eggs into the soup in a steady stream while gently stirring to create strands (faster stirring will create thin strands, while slower stirring will create thicker strands). Heat just to boiling.

In a small bowl whisk together the remaining 1 cup broth and the cornstarch. Add to soup. Cook and stir just until thickened. Top servings with additional green onions and, if desired, crushed red pepper and fried wonton strips.