Tan Hua Tang (Egg Drop Soup)
6 Servings
INGREDIENTS:
5 Cups Water
1 Tablespoon Chicken Bouillon
2 Teaspoons Chicken Bouillon
1/2 Teaspoon Salt
3 Tablespoons Cold Water
1-1/2 Tablespoons Cornstarch
1 Egg, Slightly Beaten
2 Green Onions, Sliced
DIRECTIONS:
Heat water, bouillon, and salt to boiling in 2-qt. saucepan. Mix 3 T. water and cornstarch; stir gradually into broth. Boil and stir 1 minute. Slowly pour egg into broth, stirring with fork. Garnish with green onions.