Chi tan t'ang (chinese egg-drop soup)

Yield: 1 Servings

Measure Ingredient
2 \N Tblesp cornstarch
6 cups Chicken bouillon
2 \N Tblesp soy sauce
3 \N Tblesp vinegar
¼ teaspoon Pepper
½ teaspoon Monosodium glutamate
1 \N Scallion, minced
3 \N Eggs, beaten

In large saucepan mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once. Makes about 1½ quarts.

Posted to EAT-L Digest 01 Sep 96 From: Julie Sterchi <sterchi@...> Date: Mon, 2 Sep 1996 20:29:56 -0700

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