| 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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