Egg drop soup

Ingredients
  • 6 cups water
  • 4 teaspoons chicken bouillon
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 2 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • 1 bunch green onions, chopped
  • 3 eggs, beaten

Instructions
  1. Bring water and bouillon to a simmer.
  2. Mix cornstarch with water and add to broth.
  3. Add soy sauce, vinegar, and green onions. Simmer until onions are tender.
  4. Stir in eggs.

Makes 1½ quarts.