5 cups water
               2 Tbsp hot chili oil
               3 Tbsp instant chicken bouillon
               1  1/2 Tbsp cornstarch
               1 egg, slightly beaten
               2 thinly sliced green onions

               In large saucepan, heat water, chili oil and bouillon to boiling.
               Combine cold water and cornstarch in a small bowl, stir gradually
               into broth.  Boil and stir one minute.  Slowly pour egg into broth,
               stirring constantly with a fork to form shreds.  Remove from heat,
               garnish with onions.