Egg Drop Soup W/ Hot and Sour Variation

1. 1

   Boil 2 cups water and add the bullion cube.

2. 2

   For hot and sour variation add the additional ingredients now.

3. 3

   Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time.

4. 4

   Stir the soup between each egg drop.

5. 5

   To thicken the soup mix 1 Tbsp corn starch in a little water.

6. 6

   slowly add it to the soup mixture while stirring.

7. 7

   Bring soup mixture back to a boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.