Title: Chi Tan T'ang (Chinese Egg-Drop Soup)
Categories: None
Yield: 1 Servings

2 Tblesp cornstarch
6 c Chicken bouillon
2 Tblesp soy sauce
3 Tblesp vinegar
1/4 ts Pepper
1/2 ts Monosodium glutamate
1 Scallion, minced
3 Eggs, beaten

In large saucepan mix cornstarch with small amount of cold bouillon. Add
remaining bouillon and other ingredients except eggs. Bring to boil and
simmer until clear, stirring occasionally. Gradually stir in eggs, season
to taste, and serve at once. Makes about 1 1/2 quarts.

Posted to EAT-L Digest 01 Sep 96

From: Julie Sterchi

Date: Mon, 2 Sep 1996 20:29:56 -0700