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Egg Drop Soup (Tan Hua T'ang)




  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.


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