Categories: Oriental, Soup

Ingredients

• 1 (49.5 fluid ounce) chicken broth...that's just a little over 6 cups
• 1 bunch green onions, chopped
• 1/4 teaspoon white sugar
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 3 eggs
• 2 tablespoons cold water

Directions

1. Heat chicken broth and green onions in a large pot over medium-high heat.

2. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth.

3. Boil soup on high for 1 minute, then reduce heat to medium-low.

4. Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

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