Egg Drop Soup
- 2 c chicken broth (not stock)
- 1 chicken bouillon cube
- 1 T Corn Starch / Corn Flour
- 2 T cold water
- Salt (Sea) (to taste)
- freshly ground white pepper (to taste)
- 1 egg (slightly beaten)
Bring chicken broth to boil in a soup pot. Add chicken bouillon cube and let dissolve.
In a small bowl, place the corn starch, then stir in the water to make a slurry. Pour into boiling broth.
Taste base and adjust the flavor as desired.
Stir a small amount of hot broth into slightly beaten egg. Add egg mixture to hot broth slowly, DO NOT STIR, moving bowl over the pot to make long ribbons of egg.
SJ Note 3 Jan 2014: Tried this tonight with vegetable broth cubes for a vegetarian version. Tasty - will use again!