Egg Drop Soup - cooking recipe

Ingredients

6 c. chicken broth
3 Tbsp. cornstarch
1/2 tsp. sugar
salt and pepper to taste
2 eggs, well beaten
1 c. green spring onions, chopped (with tops)

Preparation

Heat chicken stock to boiling.
In a small bowl, make a paste of cornstarch and 1/4 cup cold water or cold broth.
Slowly stir cornstarch mixture, sugar, salt and pepper into broth.
Heat to boiling, stirring constantly.
Reduce heat.
Add eggs, small amount at a time, while stirring to separate them into shreds. Remove from heat.
Add onions and stir.