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.