Chi Tan T'ang (Egg Drop Soup) recipe

1 servings

8 cubes chicken bouillon

6 cups hot water

2 tablespoons cornstarch

2 tablespoons soy sauce

3 tablespoons distilled white vinegar

1 green onion, minced

3 eggs, beaten

In a large saucepan, dissolve bouillon in hot water.

Mix cornstarch with a small amount of water, and stir into bouillon.

Add soy sauce, vinegar, and green onion.

Bring to a boil, then simmer, stirring occasionally.

Gradually pour the beaten eggs into the saucepan while stirring.

Serve at once.