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Egg Drop Soup

6 c. chicken broth
2 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. soy sauce
1/2 tsp. sugar
2 beaten eggs
2 chopped green onions
Salt & pepper to taste

Heat chicken broth to boiling. Blend cornstarch and water, soy sauce and sugar. Slowly stir into broth. Boil to clear. Stir constantly. Remove from heat. Pour in eggs, stirring until they separate. Add onions. Serve immediately. Serves 4.

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