
Chi Tan T’ang (Egg Drop Soup)
Recipe By:Brian Gillette
“The best egg drop soup I’ve ever had!!! Reheats well in microwave.”
Ingredients
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
Directions
- 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.