4 1/2 c. water
4 chicken broth bouillons
1 thin slice ginger root (optional)
2 eggs
1/2 tsp. dry sherry or dry wine
1 tbsp. minced green onion, regular onion or 1/4 tsp. onion powder

Bring first 3 ingredients to boil in saucepan; stir until broth cubes or powder is dissolved (can use canned broth). Remove ginger. Beat eggs, in separate small bowl, slightly with the sherry. Remove soup from heat and stir very slowly egg mixture. It takes practice to get it to look like the restaurant. Add onion and serve hot. Makes 4 1/2 cups.