Egg Drop Soup Recipe | Tan Hua T'ang Recipe | Asian Recipes
How to prepare "egg drop soup"
egg drop soup (tan hua t'ang)
5 cups water
1 tablespoon plus 2 teaspoons instant chicken bouillon
1/2 teaspoon salt
3 tablespoons cold water
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced
heat water, bouillon and salt to boiling in 2-quart saucepan. mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. boil and stir 1 minute. slowly pour egg into broth, stirring constantly with fork, to form threads of egg. remove from heat; stir slowly once or twice.
garnish each serving with scallions.
