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Chi Tan T'ang (Chinese Egg-Drop Soup)

2 Tblesp cornstarch
6 c Chicken bouillon
2 Tblesp soy sauce
3 Tblesp vinegar
1/4 ts Pepper
1/2 ts Monosodium glutamate
1 Scallion, minced
3 Eggs, beaten

In large saucepan mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once. Makes about 1 1/2 quarts.

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