Chi Tan T'ang (Egg Drop Soup) Recipe

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  • 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.