Chi Tan T’ang (Egg Drop Soup)

Chi Tan T'ang (Egg Drop Soup)

Chi Tan T’ang (Egg Drop Soup)

Recipe By:Brian Gillette
“The best egg drop soup I’ve ever had!!! Reheats well in microwave.”


8 cubes chicken bouillon (

(Use 6 cups of chicken broth instead of water and chicken bouillon if you like)

6 cups hot water

2 tablespoons cornstarch

2 tablespoons soy sauce

3 tablespoons distilled white vinegar

1 green onion, minced

3 eggs, beaten


  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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