Egg Drop Soup

Name: Egg Drop Soup
Total time: 1800 s
Cuisine: American
Ingredients: 8 cup water; 8 chicken bouillon cubes; 1/2 cup water; 4 tbsp cornstarch; 1 tsp sesame oil; 1 packages firm tofu; 1/2 packages frozen peas and carrots; 6 eggs; 1 finely diced green onion; 1 soy sauce (optional)

shauna.bradney @SJ2213

Aurora, Colorado

Played with a simple recipe and came up with this.

shauna.bradney @SJ2213

Aurora, Colorado

Played with a simple recipe and came up with this.

Saved

Ingredients

30 mins

8 cupwater
8chicken bouillon cubes
1/2 cupwater
4 tbspcornstarch
1 tspsesame oil
1 packagesfirm tofu
1/2 packagesfrozen peas and carrots
6eggs
1finely diced green onion
1soy sauce (optional)

Saved

Steps

30 mins

1

*Prepping your tofu - Slice tofu and lay on a paper towel lined cookie sheet. Top with more paper towel and another cookie sheet. Weight down slightly and wait 30 minutes. Then prepare however you prefer - cutting into long stalks or small cubes, anything you like.
2

Bring 8 cups of water to a boil.
3

Add chicken bouillon cubes, stir until dissolved.
4

In a small bowl combine corn starch and 1/2 cup water, add to chicken broth.
5

Add sesame oil and stir well. I taste to see if salt is needed, your person choice.
6

Add desired amount of tofu and peas and carrots.
7

Bring back to a boil.
8

Beat desired amount of eggs. My family prefers a lot of egg I usually use about 5 sometimes 6.
9

Slowly pour the egg in while continuously stirring in 1 direction.
10

Remove from heat. Serve with green onion and soy sauce if desired.