chi tan t'ang (egg drop soup)
 
"the best egg drop soup i've ever had!!! reheats well in microwave." 
 
original recipe yield: 1 -1/2 quarts. 
 
8   cubes chicken bouillon
6 cup  hot water
2 Tbsp  cornstarch
2 Tbsp  soy sauce
3 Tbsp  distilled white vinegar
1   green onion, minced
3   eggs, beaten
 
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. 
serves 6 
 
 
 
(ID: 75566) Mirror: rec.food.recipes: Sat, Nov 6, 2004


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