Recipe - Chi Tan Tang (Chinese Egg-Drop Soup)

2 Tblesp cornstarch
6 cup Chicken bouillon
2 Tblesp soy sauce
3 Tblesp vinegar
One fourth teaspoon Pepper
One half teaspoon 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 One half quarts.

Posted to EATL Digest 01 Sep 96

From: Julie Sterchi sterchi@WABASH.NET

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