Egg Drop Soup

Method

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1. 1

   Bring the water to a boil.

2. 2

   Crack 1 egg into a bowl and mix. Set aside.

3. 3

   Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Set aside.

4. 4

   Prepare your vegetables of choice, if using.

5. 5

   Once the water boils, stir in the chicken powder to make the broth. Add the vegetables and cook until tender.

6. 6

   Slowly pour in the cornstarch slurry, stirring as you pour.

7. 7

   Slowly pour in the egg, stirring as you pour.

8. 8

   Add scallions, if using, and season with salt and white pepper to taste.