Chinese Egg Flower Soup

Directions

1. 1
   Bring 6 cups of water to a boil in saucepan.
2. 2
   Add bouillon cubes; heat, stirring, until dissolved.
3. 3
   Mix 3 tablespoons of water, sugar, salt, pepper and cornstarch in small bowl.
4. 4
   Stir into boiling bouillon slowly; cook for 1 minute.
5. 5
   Reduce heat. Pour in beaten eggs, stirring until eggs cook into shreds.
6. 6
   Remove from heat.
7. 7
   Add green onions.
8. 8
   Serve at once.