Egg Drop Soup

Heat chicken broth to a gentle simmer. Cut wonton wrappers into quarters, drop one at a time into the broth. Stir (or else they might stick to each other). Slice carrots into coins about 1/4" thick. Cut coins into decorative shapes. Toss into the broth and simmer until wrappers are cooked and carrots are not fresh-crisp. Remove pan from heat. Add salt to taste. Beat egg until homogeneous, then add to the pan in a slow stream, mixing the soup so the egg forms thin threads (no chunks). Garnish with small rings of green onion.