2 c. chicken broth, canned
1 c. water
1 tsp. salt
Dash of white pepper
5 tsp. carrots, shredded
5 tsp. bamboo shoots, shredded
1 1/2 tbsp. cornstarch dissolved in 2 tbsp. cold water
1 lg. egg, slightly beaten
2 med. green onion, finely chopped

Bring the chicken broth and water to a boil in a 2 quart saucepan over high heat. Add the salt and white pepper. Stir in the shredded carrots and bamboo shoots. Let cook for 2-3 minutes. Give the cornstarch mixture a quick stir to re-combine it, and add it to the pan, stirring for a few seconds until the broth thickens slightly and becomes clear. Slowly pour in the egg, stirring constantly with a fork until egg forms shreds. Immediately turn off the heat. Pour the soup into a tureen or individual bowls, garnish with the chopped green onions and serve at once. 4 servings.