Egg Drop Soup - cooking recipe

Ingredients

7 c. clear chicken broth
3 Tbsp. cornstarch
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 c. chopped green onion

Preparation

Heat broth to boiling.
In small bowl, make a paste of cornstarch and 1/4 cup cold water.
Pour mixture into broth.
Add sugar, salt and pepper.
Heat to boiling point, stirring constantly.
Mixture should be thickened and translucent.
Reduce heat.
Add eggs, a little at a time, stirring to separate into ribbons.
Garnish with onion.
Serve immediately.