Print Recipe

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.

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