Egg Drop Soup
|Water||5 Cup (80 tbs)|
|Instant chicken bouillon||1 1⁄2 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Cold water||3 Tablespoon|
|Egg||1 , beaten|
|Scallions/Green onions||2 , sliced (With Tops)|
Heat 5 cups water, the bouillon, salt and monosodium glutamate to boiling in 2-quart saucepan.
Mix 3 tablespoons water and the cornstarch; stir gradually into broth.
Boil and stir for 1 minute.
Slowly pour egg into broth, stirring constantly with fork, to form shreds of egg.
Remove from heat; stir slowly once or twice.
Garnish each serving with scallions.