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

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