Categories: Soups/stews, Chinese 
      Yield: 1 servings 
  
      3 c  Chicken broth                       1 md Green onion with top 
      1 ts Salt                                     Chopped 
           Dash of white pepper                2    Egg slightly beaten 
  
  Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. 
  Stir green onions into eggs. Pour egg mixture slowly into boiling broth, 
  stirring constantly with fork to form shreds of egg.