6 c. chicken broth
2 tbsp. cornstarch & cold water
1 tbsp. soy sauce
1/2 tsp. sugar
2 eggs, slightly beaten
2 green onions, chopped (opt.)
Salt & pepper (opt.)

In large saucepan, heat chicken broth to boiling. Blend cornstarch with water to make smooth paste. Stir in soy sauce and sugar. Slowly stir in mixture into broth, bring to boil and simmer until clear, stirring constantly. Remove from heat. Gradually add eggs, stirring until they separate into shreds. If using onions, add at this time and season to taste. Makes 4 servings.