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Chinese Peking Soup
2 tbsp. cornstarch
2 tbsp. soy sauce
1/4 tsp. pepper
1 scallion, minced
1/2 c. shredded carrots or other vegetables
1 can mushrooms
6 c. beef or chicken bouillon
3 tbsp. vinegar
1/2 tsp. monosodium glutamate
3 eggs, beaten
In 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, then serve at once.
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