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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This is the only thing I use bouillon cubes for any more, because I like egg drop soup pretty salty like this. I serve this as any easy first course for a Chinese-themed meal. Ingredients:
1 1/2 cups water |
1 chicken bouillon cube |
1 egg |
fresh ground black pepper |
chives or scallion, chopped |
Directions:
1. Bring the water to a boil.
2. Dissolve the bouillon cubes and back the heat off to a simmer.
3. Beat the eggs well with.
4. Drizzle the eggs into the broth, and stir immediately with a fork to get nice strands of egg.
5. Ladle into serving bowls. Garnish with lots of black pepper and chives.
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