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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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