Instructions: 1. Heat stock; then stir in salt and soy sauce.

2. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken.

3. Spoon sauce over each omelet; or serve hot in a side dish as a dip.

VARIATIONS:
1. In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 tablespoon peanut oil or a few drops of sesame oil. Or add 1 tablespoon oyster sauce (omit the salt). Or add 1 tablespoon catsup and/or 2 teaspoons sherry (increase the soy sauce to 1 tablespoon).

2. Omit the soy sauce in step 1, and add it instead in step 2, increasing it to 1 tablespoon and blending it with the cornstarch. Also blend in 1 teaspoon molasses or dark corn syrup. Omit the water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.