Chi Tan T'ang (Egg Drop Soup)

Total Time

20 Minutes

Servings

6

Ingredients

• 8 cubes chicken bouillon
• 6 cups hot water
• 2 tablespoons corn flour
• 2 tablespoons soy sauce
• 3 tablespoons distilled white vinegar
• 1 green onion, finely chopped
• 3 eggs, beaten

Instructions

1. In a large saucepan, dissolve bouillon in hot water. Mix corn flour with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion.
2. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.