Thursday, December 10, 2009

Egg Drop Soup

If you like the popular appetizer soup at Chinese restaurants, you will love this one. I think we all agreed that it is better than the average restaurant's soup. (That might have something to do with the fact that we ate it within minutes of dropped the eggs in, while they probably typically sit for a while before we eat them at restaurants.) This will fill your stomach a little before moving on to the heavier foods--give it a try!

Chi Tan T’ang (Egg Drop Soup)

Serves 6

8 chicken bouillon cubes
6 cups hot water
2 Tbsp cornstarch
2 Tbsp soy sauce
3 Tbsp white vinegar
1 egg plus 3 egg whites, beaten
1 green onion, minced

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce and vinegar. Bring to a boil and simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring soup.
Sprinkle with green onions. Serve immediately.

from All Recipes

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