---------- Recipe via Meal-Master (tm) v8.02
       Title: EGG DROP SOUP (WARING)
  Categories: Soups, Eggs, Chinese
       Yield: 4 servings
   1 1/2 qt Chicken broth, or
            -clear soup stock
       2 tb Cornstarch; mixed in
     1/4 c  ;Water, cold
       2    Egg; slightly beaten with a
       2    Scallion; chopped, including
            -green ends
   Bring soup stock to a boil.  Slowly pour in the
   cornstarch mixture while stirring the stock, until the
   stock thickens.  Reduce heat so stock just simmers.
   Pour in the eggs slowly while stirring the soup. As
   soon as the last bit of egg is in, shut off heat at
   once.  Serve with chopped scallions on top.
   Substitutions and Variations
   Tomato Egg-Drop soup is just a variation of plain
   egg-drop soup.  The added tartness of tomatoes gives
   this soup an extra “zing” and helps to pick up sagging
   appetites.  The addition of 1 medium-size can of
   stewed tomatoes is all that is needed.  Bring stock to
   a boil.  Add the tomatoes. (Mash the tomatoes if the
   pieces are too large.)  When soup boils again, add the
   cornstarch mixture as before.  Add the eggs while
   stirring. Shut off heat at once and serve topped with
   the chopped scallions.
                             The Chinese Menu Cookbook
    25 FEB 1995 035613 -0700