Egg Flower Soup

1. 1

   Dissolve the cornstarch in 1/3 cup of the cold broth.

2. 2

   Bring the rest of broth to a boil, then add cornstarch mixture, stirring.

3. 3

   Return to boil.

4. 4

   Reduce heat and add sugar, salt, sherry and soy sauce.

5. 5

   Pour in the beaten eggs in a slow stream. Stir slowly and they will separate into shreds.

6. 6

   Add green onions.

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