Egg Drop Soup - cooking recipe

Ingredients

8 cubes chicken bouillon
6 c. hot water
2 Tbsp. cornstarch
2 Tbsp. soy sauce
3 Tbsp. distilled white vinegar
1 green onion, minced
3 eggs, beaten

Preparation

In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce, vinegar and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.