Chinese Egg Flower Soup - cooking recipe

Ingredients

6 chicken bouillon cubes
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. cornstarch
2 eggs, beaten
2 or 3 green onions, thinly sliced

Preparation

Bring 6 cups of water to a boil in saucepan.
Add bouillon cubes; heat, stirring, until dissolved.
Mix 3 tablespoons of water, sugar, salt, pepper and cornstarch in small bowl.
Stir into boiling bouillon slowly; cook for 1 minute.
Reduce heat. Pour in beaten eggs, stirring until eggs cook into shreds.
Remove from heat.
Add green onions.
Serve at once.