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Ingredients
| chicken bouillon: 8 cubes |
| water: 6 cups (hot) |
| cornstarch: 2 Tbl |
| soy sauce: 2 Tbl |
| distilled vinegar: 3 Tbl |
| green onions - spring or scallion: 1 whole onion (minced) |
| eggs: 3 (beaten) |
Chi Tan T'ang (Egg Drop Soup)
Credit: AllRecipes
User rating:
"The best egg drop soup I've ever had!!! Reheats well in microwave."
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Prep Time
10 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
Directions
- 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.