Recipes at Recipe Goldmine - better than 1,000 cookbooks

Egg Drop Soup (Tan Hua T'ang) recipe

5 cups water
1 tablespoon plus 2 teaspoons instant chicken bouillon
1/2 teaspoon salt
3 tablespoons cold water
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced

Heat water, bouillon and salt to boiling in 2-quart saucepan. Mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. Boil and stir 1 minute. Slowly pour egg into broth, stirring constantly with fork, to form threads of egg. Remove from heat; stir slowly once or twice.

Garnish each serving with scallions.

Send this recipe to a friend

Quick Recipe Links

American Regional ~ Appetizers ~ Baby Food ~ Barbecue ~ BBQ Guru ~ Beverages ~ Bisquick
Bread ~ Breakfast ~ Cake Mixes ~ Cakes ~ Camping ~ Candy ~ Candy Bar ~ Canning ~ Casseroles
Celebrity ~ Children's ~ Condiments ~ Cookies ~ Cowboy & Ranch ~ Crock Pot ~ Dessert ~ Diet ~ Dressing
Eggs & Cheese ~ Fish & Seafood ~ Fruit ~ Gifts in a Jar ~ Gravy ~ Grilling ~ Holiday ~ International
Jell-O ~ Meat ~ Meatless ~ Military ~ Nutella ~ Packet ~ Pampered Chef ~ Pasta, Rice & Beans ~ Pets ~ Pies~ Pizza
Pressure Cooker ~ Restaurant ~ Salads ~ Sandwiches ~ Sauces ~ School Cafeteria ~ Scratch ~ Seasonings
Side Dishes ~ Smoked ~ Snacks ~ Soup ~ Syrup ~ Tofu ~ Turkey Leftovers

Media Center | Privacy Policy | Terms & Conditions of Use | Trademark | Link To Us
Copyright 1999-2008 Recipe Goldmine™ LLC - ALL RIGHTS RESERVED
No portion of this website may be reproduced without permission.