Being that I posted the Sesame Chicken recipe yesterday, I thought this would be a great accompanying recipe. This is just like egg drop soup you find in most restaurants and it's easy to make.
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.
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