Chinese Egg Flower Soup

1. 1

   Bring 6 cups of water to a boil in saucepan.

2. 2

   Add bouillon cubes; heat, stirring, until dissolved.

3. 3

   Mix 3 tablespoons of water, sugar, salt, pepper and cornstarch in small bowl.

4. 4

   Stir into boiling bouillon slowly; cook for 1 minute.

5. 5

   Reduce heat. Pour in beaten eggs, stirring until eggs cook into shreds.

6. 6

   Remove from heat.

7. 7

   Add green onions.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.