Egg Drop Soup

4 cups clear chicken broth

1/4 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper (white or black pepper) Your choice.

1 1/2 tablespoons cornstarch mixed with 1/4 cup water

2 eggs

In medium saucepan bring broth to a boil.

Stir in salt, sugar and pepper, continue stirring add cornstarch mixture.

Return to a boil, when mixture thickens reduce heat.

Beat eggs slightly, slowly pour eggs into boiling soup.

Continue stirring to seperate eggs into shreds.

Ladle into serving bowls.

Garnish with green onions or Chinese noodles.

Servings: 2 for a meal or 4 starters.