| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soups & ste, Chinese |
5 |
Servings |
INGREDIENTS
| 10 1/2 |
oz |
Condensed Chicken Broth |
| 2 |
tb |
Distilled White Vinegar |
| 2 |
|
Soup Cans Water |
| 1/2 |
ts |
Tabasco Pepper Sauce |
| 4 |
oz |
Sliced Mushrooms |
| 1 |
|
Beaten Egg |
| 2 |
tb |
Cornstarch |
| 2 |
|
Green Onions And Tops |
| 2 |
tb |
Soy Sauce |
INSTRUCTIONS
Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and
pepper sauce in medium saucepan. Bring to boil over high heat, stirring
constantly, until slightly thickened. Gradually pour egg into boiling soup,
stirring constantly in one direction. Remove from heat; stir in green
onions. Garnish with additional chopped onions or cilantro, as desired.
Serve immediately.
Typed by Syd Bigger.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding
<billspa@icanect.net> on Mar 3, 1997.
A Message from our Provider:
“If you want to be a leader, you must serve.”