1 1/2 tbsp. cornstarch
4 c. chicken broth
4 eggs, slightly beaten
2 tbsp. water
1 tbsp. soy sauce
1/3 c. minced green onions

Combine cornstarch and water - stir - set aside. Combine broth and soy sauce in a medium saucepan, bring to boil. Slowly pour egg (one at a time) into rapidly boiling broth, stirring constantly. The egg forms lacy strands as it cooks. Stir cornstarch mixture into soup - cook - stirring constantly until thickened. Remove from heat, stir in onions. Serve immediately. Yield: 4 servings - 136 calories for 1 cup.