Egg Drop Soup

Directions

1. 1
   Heat chicken stock to boiling.
2. 2
   In a small bowl, make a paste of cornstarch and 1/4 cup cold water or cold broth.
3. 3
   Slowly stir cornstarch mixture, sugar, salt and pepper into broth.
4. 4
   Heat to boiling, stirring constantly.
5. 5
   Reduce heat.
6. 6
   Add eggs, small amount at a time, while stirring to separate them into shreds. Remove from heat.
7. 7
   Add onions and stir.