29 ounces chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup refrigerated egg product

Bring broth to boil over high heat. Reduce to medium heat and simmer. Blend soy and cornstarch together till smooth and stir into broth. Cook and stir 2 minutes till boiling and slightly thickened. Stirring constantly in one direction, slowly pour egg into soup in a thin stream. Serve.