Soup Peking Soup - cooking recipe

Ingredients

2 tablespoons cornstarch
2 tablespoons soy sauce
1/4 teaspoon pepper
1 scallion, minced
1/2 cup shredded carrots or 1/2 cup other vegetables
1 (4 ounce) can mushrooms
6 cups beef or 6 cups chicken bouillon
3 tablespoons vinegar
1/2 teaspoon msg
3 eggs, beaten

Preparation

In saucepan, mix cornstarch with small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally.
Gradually stir in eggs, season to taste, then serve at once.