| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Hawaiian | Soup | 12 | Servings |
INGREDIENTS
| 1 | qt | Chicken broth |
| 1/4 | c | Cornstarch |
| 1/4 | ts | MSG; optional |
| 1 | Egg; thoroughly beaten but not frothy | |
| 2 | tb | Green onion; chopped |
| Salt and pepper to taste |
INSTRUCTIONS
Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with the cornstarch. Bring the remaining chicken broth to a boil and when it is simmering, stir in salt, MSG and the well-blended cornstarch mixture. When the soup has thickened and cooked for about 1 minute, turn off the heat. Immediately but slowly start adding the egg in a thin stream, stirring constantly in a circular fashion so that the egg forms thin shreds. Serve in individual bowls sprinkled with the gree onions and freshly ground pepper. From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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