6 c. chicken broth
1/2 tsp. sugar
1 tsp. salt
2 eggs, beaten
3 tbsp. cornstarch
3 tbsp. cold water
1/8 tsp. pepper

Heat broth to boiling. Mix cornstarch and water to a smooth paste. Add sugar, salt, and pepper to cornstarch mix. Add mixture slowly to boiling broth and stir.

Reduce heat; add eggs slowly, stirring gently 1-2 minutes until eggs separate in shreds. Serve with soy sauce to taste. Makes 6 servings.