EGG DROP SOUP
From: Cho's Family Style Cook Book - Yang Hui Cho (1983) - Pg 32

5 cups water
5 chicken bouillon cubes
1 tablespoon sesame oil
1/4 teaspoon grated or powdered garlic
1/4 teaspoon MSG (optional)
3 tablespoons cornstarch or tapioca starch dissolved in 1 cup cold water
2 eggs, beaten
chopped scallions for garnish
black pepper to taste (optional)

Heat 5 cups of water to boiling in soup pot. Add bouillon cubes, sesame oil, garlic and MSG. Boil until bouillon cubes have dissolved.

Add the cornstarch or tapioca starch that has been dissolved in 1 cup cold water to boiling soup and stir until soup is thickened.

Drop the beaten eggs into the boiling soup, swirling gently with a spoon so that the egg is cooked and forms "threads". Add a pinch of black
pepper if desired. Garnish with chopped scallions. Serve

Serves: 4-6 - Prepearation time: 15 minutes

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