Egg Drop Soup
Egg Drop Soup (Tan Hua T’ang)
5 cups water
1 tablespoon plus 2 tpss instant chicken bouillon
1/2 tps salt
3 Tbspcold water
1 tablespoon plus 1 1/2 tpss cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced
Heat water, bouillon & salt to boiling in 2-quart saucepan
Mix the 3 Tbspcold water & cornstarch; stir gradually into broth
Boil & stir 1 minute
Slowly pour egg into broth, stirring constantly with fork, to form threads of egg
Remove from heat; stir slowly once or twice
Garnish each serving with scallions
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