4 c. chicken broth
2 tbsp. cornstarch
1/8 tsp. pepper
1/4 tsp. ginger
1/8 tsp. garlic
1/2 c. Egg Beaters
1 scallion

In medium saucepan, over medium-high heat, heat 3 1/2 cups broth to boiling. In bowl, blend remaining broth and cornstarch, pepper, ginger and garlic. Slowly stir into boiling broth; cook, stirring until thickened. Reduce heat; gradually pour in Egg Beaters in a slow, steady stream, without stirring. Cook 1 minute, stirring once or twice. Garnish with scallions. 6 servings.