1 1/2 T. cornstarch
2 T. water
4 c. chicken broth
1 T. soy sauce
4 eggs, slightly beaten
1/3 c. minced green onion
Combine cornstarch and water, stirring until blended; set aside. Combine broth and soy sauce in a medium saucepan; bring to a boil. Slowly pour eggs (one at a time) into rapidly boiling broth, stirring constantly. Stir cornstarch mixture into soup; cook, stirring constantly, until thickened. Remove from heat; stir in onions. Serve immediately.
