Chi Tan T’ang (Egg Drop Soup) Recipe

Image courtesy: snowconecooks.com

Ingredients

• 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

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.