Egg Drop Soup

Directions

1. 1
   Beat eggs and stir in water.
2. 2
   Mince scallions.
3. 3
   Blend cornstarch and remaining cold water to a paste.
4. 4
   Bring stock to a boil.
5. 5
   Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.
6. 6
   Add cornstarch paste and cook, stirring, until soup thickens and is smooth.
7. 7
   Reduce heat to low.
8. 8
   Pour eggs in slowly, stirring constantly, until they separate into shreds, then turn off the heat.
9. 9
   Garnish with minced scallions.