Egg Drop Soup (Tan Hua T'ang)
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.