Egg Drop Soup (Tan Hua T'ang)
Ingredients
- 5 cups water
- 1 tablespoon plus 2 teaspoons instant chicken bouillon
- 1/2 teaspoon salt
- 3 tablespoons cold water
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 1 egg, slightly beaten
- 2 scallions (with tops), diagonally sliced
Instructions
- Heat water, bouillon and salt to boiling in 2-quart saucepan.
- Mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. Boil and stir for 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.