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

1. Heat water, bouillon and salt to boiling in 2-quart saucepan.
2. 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.
3. Garnish each serving with scallions.