6 c. chicken broth
2 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. soy sauce
1/2 tsp. sugar
2 eggs, slightly beaten
2 green onions, chopped, including green tops
Salt and pepper

In large saucepan, heat chicken broth to boiling. Blend cornstarch with water to make smooth paste; stir in soy sauce and sugar. Slowly stir into broth; bring to boil and simmer until clear, stirring constantly. Remove from heat. Gradually add eggs, stirring until eggs separate into shreds. Add green onions; season to taste. Serve immediately.