2 (14 oz.) cans chicken broth
1/4 tsp. salt
3/4 tsp. sugar
2 tsp. soy sauce
2 to 4 paper thin slices fresh ginger root
1/2 c. water
1 lg. bunch watercress
2 tbsp. green onions, finely sliced

Wash watercress and break into sprigs. Combine chicken broth, salt, sugar, soy sauce, ginger, and water in 3 quart saucepan. Simmer for 15 minutes, bring to full boil, and add watercress and onions. Cover, reduce heat, and simmer 2 minutes. Serve immediately.