Chi Tan T'ang (Chinese Egg-Drop Soup)

by Libby Underwood

Servings: 1 quart

INGREDIENTS

2 tbsp. cornstarch
6 cans chicken stock
2 tbsp. soy sauce
3 tbsp. cider vinegar
1/4 tsp. pepper
1 scallion, minced
3 eggs, beaten

INSTRUCTIONS

In a large saucepan mix cornstarch with a small amount of cold stock. Add remaining stock and other ingredients except eggs. Bring to a boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once.

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Tagged: asian, eggdropsoup add tags

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