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    Chinese Egg-Drop Soup


    Source of Recipe


    Betty Crocker's International Cookbook

    Recipe Introduction


    One of the easiest Chinese dishes to prepare! It only takes minutes and is a fine light first course soup for any meal.

    List of Ingredients




    5 Cups Water
    1 T. plus 2 t. instant chicken boullion
    1/2 t. Salt
    3 T. Cold Water
    1 T. plus 1 1/2 t. cornstarch
    1 Egg, slightly beaten
    2 Scallions or Gr. Onions (with tops) diagonally sliced

    Recipe



    Heat the 5 C. water, the boullion, and salt to boiling in 2 qt. saucepan. Mix 3 T. water and the cornstarch; stir gradually into broth. Boil and stir for 1 minute.
    Slowly pour the egg into the broth, stirring constantly with a fork, to form shreds of egg.
    Remove from heat; stir slowly once or twice and then serve in bowls-garnished with scallions/gr. onions.

 

 

 

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