Oriental-style Soup Recipe

Soak the vermicelli in water for 30 minutes, drain, then cut into small pieces. Set aside.

Flake the chicken pieces until it resembles a floss consistency. Set aside.

In a medium-sized pot, saute onions until translucent.

Add the chicken stock and bring to a boil, and simmer for 5 minutes.

Bring the stock to a boil again then add the vermicelli. Simmer for 20 minutes. Add the chicken and dissolved cornstarch.

Lightly beat egg then gently mix making sure it will not blend with the soup. Simmer for 3 more minutes then season with salt and pepper.

Garnish with green onions before serving.