1 (11 oz.) can chicken broth
1 can water
1 tsp. salt
1 scallion, chopped
2 eggs
1 sm. can sliced mushrooms
1 tbsp. cornstarch
White pepper to taste

Wash and cut scallion into 1/8 inch pieces. Beat the egg thoroughly. Dissolve 1 tablespoon cornstarch in 2 tablespoons cold water. Heat 1 can of chicken broth and 1 can of water in a saucepan until it boils. Add salt and stir a few times.

Add cornstarch slowly until mixture thickens gradually. Add mushrooms and then scallions and mix a few times. Gently stir in beaten egg. Turn off heat immediately. Serve. Let each person add white pepper to taste. 4 servings.