4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. cold water
2 scallions (onions)
2 eggs
1 tsp. vegetable oil
Salt & pepper to taste
Soy sauce (opt.)
Crisp noodles (opt.)

Bring chicken broth to a boil. While broth is heating, dissolve the cornstarch in water. Slice scallions. Beat eggs with the oil. When broth reaches boiling point, stir cornstarch mixture in slowly. Season with salt and pepper and scallion (onion). Turn off heat and immediately add egg in a steady stream, stirring broth constantly.