8 cubes chicken bouillon
6 c. hot water
2 tbsp. cornstarch
2 tbsp. soy sauce
3 tbsp. distilled white vinegar
1 green onion, minced
3 eggs, beaten

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce, vinegar and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.