Easy, chicken broth and egg soup.
Beat the egg in a mixing bowl and add a tablespoon of cold water to thin it out. in another bowl mix the cornstarch with a couple tablespoons of cold water until dissolved.
In a saucepan, bring the chicken broth to a light boil. Stir in the white pepper and salt. Put the egg in a measuring cup with a spout to make it easier to pour into the broth in a thin stream. Gently stir the eggs in a clockwise direction while slowly pouring the egg into the spinning broth.
Slowly pour in the cornstarch mixture until you reach the desired thickness. You may not use it all. Garnish with green onion and serve.