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Asian: Egg Drop Soup by Becky
posted by Becky 08-29-100 2:24 PM
Egg Drop Soup (Tan Hua T'ang)
5 cups water
1 tbsp. plus 2 tsp. instant chicken bouillon
1/2 tsp. salt
1/2 tsp. msg, optional
3 tbsp. cold water
1 tbsp. plus 1 1/2 tsp. cornstarch
1 egg, slightly beaten
2 scallions or green onions with tops, sliced diagonally
Heat the 5 cups water, bouillon, salt and msg to boiling in a 2 quart pan.
Mix the 3 tbs. cold water with the cornstarch, then gradually stir into the broth. Boil, stirring, 1 minute.
Slowly pour egg into broth, constantly stirring with a fork to form shreds of egg. Remove from heat. Slowly stir once or twice. Garnish each serving with scallions.
Makes 6 servings, about 3/4 cup each.
