Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   cornstarch
     1/3  cup           water
   6      cups          chicken broth
   1      cup           cubed tofu -- (soy bean curd) (8
                        -- oz.)
   1      slice         ginger root -- (2 x 1 x 1/8 inch)
     1/2  teaspoon      sugar
     1/8  teaspoon      pepper
   3                    eggs -- beaten
   1      teaspoon      sesame seed oil
   1                    green onion -- minced

Preparation:

Combine cornstarch and water; stir well, and set aside. Bring broth to a boil. Add tofu, ginger root, sugar, and pepper; boil mixture 1 minute. Stir in cornstarch mixture; boil 1 minute. Remove from heat. Slowly pour beaten egg into soup, stirring constantly. The egg forms lacy strands as it cooks. Remove ginger root. Stir in sesame seed oil, and sprinkle with onion. Serve immediately.