Egg drop soup (don tong)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| * Water chestnuts (optional) | ||
| * Green Onions (optional) | ||
Directions
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.
COOKING: Bring the broth to a boil over medium heat in a soup pot.
Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.
OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts. From: Catherine Vanicek ~-- Submitted By DALE SHIPP On 11-02-94