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Egg Drop Soup (Tan Hua T'ang)

5 cups water
1 tablespoon plus 2 teaspoons instant chicken bouillon
1/2 teaspoon salt
3 tablespoons cold water
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced

Heat water, bouillon and salt to boiling in 2-quart saucepan. Mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. Boil and stir 1 minute. Slowly pour egg into broth, stirring constantly with fork, to form threads of egg. Remove from heat; stir slowly once or twice.

Garnish each serving with scallions.

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