1 qt. chicken broth
1/4 c. cornstarch
1 egg, well beaten
2 tbsp. chopped scallions, including tops
Freshly ground pepper

Mix cornstarch with 1/4 cup cold broth; set aside. Heat remaining broth to boiling; add cornstarch, and mix well. Simmer several minutes to thicken. Remove from heat, and slowly pour beaten egg into soup, stirring constantly with wooden spoon so egg forms fine threads. Ladle into bowls and sprinkle with scallions and pepper.