6 c. chicken broth
2 T. corn starch
2 T. water
1 T. soy sauce
1/2 t. sugar
2 eggs, slightly beaten
In large sauce pan, heat chicken broth to boil. Blend cornstarch and water to make smooth paste then stir in soy sauce and sugar. Slowly stir into broth; bring to boil and simmer until clear. Remove from heat. Gradually add eggs, stirring until egg separates into shreds.
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