Egg Drop Soup

*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.

Bring 8 cups of water to a boil.

Add chicken bouillon cubes, stir until dissolved.

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

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

Add desired amount of tofu and peas and carrots.

Bring back to a boil.

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

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

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