Dan Far Tong

egg Drop Soup (dan Far Tong)


 * 4 Cups chicken stock
 * 2 T. cornstarch
 * 1/4 T. salt
 * 3 Drops sesame oil
 * 1/4 T. soy sauce
 * 1 Slice Onion, Minced Fine
 * 1 egg, Lightly Beaten

When Mixture Starts to Boil, Add The egg And Stir With Fork to Break egg Into Shreds; Burn Off Heat Once The egg is Set, About 1 to 2 Minutes. Variations: chicken egg Drop Soup: Add 2 T. Cooked Minced Chicken Once Soup is Done. Mushroom egg Drop Soup: Add 4 Small Sliced White Mushrooms or 1 Oz. Canned Mushrooms, Rinsed.

tomato egg Drop Soup: Add 1/2 Cup Chopped Fresh tomato Before Cooking.Source: my Old Recipes

contributed by

 * Catsrecipes Y-Group