4 c. water
4 chicken bouillon cubes
1 tsp. soy sauce
1 tsp. sherry
1/2 tsp. sugar
2 tsp. cornstarch, dissolved in 1 tbsp. water
1 egg, beaten

Bring bouillon cubes and water to boiling. Turn down to simmer. Add soy sauce, sugar, and sherry. Mix cornstarch with water; add to soup. Slowly pour egg into soup, stirring constantly. Season to taste with salt and pepper. Serve immediately. (Sprinkle chopped green onion atop each bowl.)