Traditional egg drop soup recipe that will make a good starter for any asian meal.
Egg Drop Soup
3 quarts water
9 chicken bouillon cubes
1/3 cup Kikkoman Soy Sauce
6 eggs, well beaten
1 ½ cups finely chopped green onion and tops
Bring water to boil in large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to boil. Remove from heat, add eggs all at once, and string rapidly in 1 direction with spoon. [Eggs will separate to from fine threads] Stir in green onions. Serve immediately.
Makes about 12 cups.
