Chi Tan T'ang (Egg Drop Soup)

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.

04/01/2017

recipepes.com Chi Tan T'ang (Egg Drop Soup), recipe PT15M PT1H 5 455 calories

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Chi Tan T'ang (Egg Drop Soup)

Ingredients

Directions