Chi Tan T'ang (Egg Drop Soup) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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The best egg drop soup I've ever had!!! Reheats well in microwave. Ingredients:
8 cubes chicken bouillon |
6 cups hot water |
2 tablespoons cornstarch |
2 tablespoons soy sauce |
3 tablespoons distilled white vinegar |
1 green onion, minced |
3 eggs, beaten |
Directions:
1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
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