Egg Drop Soup - cooking recipe

Ingredients

4 cans chicken broth
1/4 c. water
3 Tbsp. cornstarch
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 beaten eggs

Preparation

Heat broth.
Make a paste of cornstarch and water. Add sugar, salt and pepper. Stir in cornstarch mixture. Cook and stir until slightly thick.
Holding eggs above the pot, pour in slowly, constantly stirring to break into strings.
Serve with noodles. May top with chopped green onions.