- 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