Title: Egg Drop Soup #3
Categories: Chinese Soup
Yield: 12 Servings

3	qt	Water
9		Chicken Bouillon Cubes
1/3	c	Soy Sauce
6		Eggs, Well Beaten
1 1/2	c	Finely Chopped Green Onions And Tops

Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger.

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