Egg Drop Soup
from Virtuous Daughters, September 2009~Volume 9, Number 6
In a large stock pot, combine bullion and water; bring to a boil. In a small bowl, combine cornstarch and soy sauce; mix until smooth, then add vinegar. Stir cornstarch mixture into broth mixture and boil for 2 minutes. Take soup off heat; while stirring soup, pour in eggs. Stir in green onion. Yields 6 servings.
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