3 cups chicken broth
1 Tbls. soy sauce
1 tsp. salt
1 dash white pepper
2 eggs – slightly beaten
2 green onions – trimmed, sliced
Heat broth, soy sauce, salt, and white pepper to boiling in a 2-quart saucepan.
Slowly pour eggs into boiling broth, stirring constantly with fork to form shreds of egg.
Top soup with onions before serving.