3 cans (14 1/2) oz. each chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. MSG
1 tbsp. cornstarch
5 oz. frozen peas and carrots, thawed
3 eggs, mixed with fork
1 tsp. sesame oil

Place chicken broth, salt, pepper, MSG and peas and carrots in pot an bring to simmer. Pour a few tablespoons of the boiling broth in a cup with the cornstarch, and stir well until cornstarch is dissolved. Pour back into soup. Add well strained eggs to broth and stir with spoon in one direction only just until eggs are set. Remove from heat and add sesame oil.