3 tsp. chicken bouillon
3 c. water
1 1/2 tbsp. cornstarch
1 1/4 c. water
1/4 tsp. sugar
1/8 tsp. pepper
2 eggs

Heat first 2 ingredients to boiling; combine next 2 ingredients and mix well. Add sugar and pepper to boiling broth. Continue stirring and add cornstarch mixture gradually. Reduce heat. Beat eggs slightly. Pour very slowly into soup, stirring constantly. Top with 1 teaspoon scallion and chow mein noodles.