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Chi Tan T’ang (Chinese Egg-Drop Soup)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese 1 Servings

INGREDIENTS

2 Tblesp cornstarch
6 c Chicken bouillon
2 Tblesp soy sauce
3 Tblesp vinegar
1/4 ts Pepper
1/2 ts Monosodium glutamate
1 Scallion, minced
3 Eggs, beaten

INSTRUCTIONS

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 1/2 quarts.
Posted to EAT-L Digest 01 Sep 96
From:    Julie Sterchi <sterchi@WABASH.NET>
Date:    Mon, 2 Sep 1996 20:29:56 -0700

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