Egg Drop Soup 2
- 1 egg
- 1/3 cup flour
- 1 tablespoon water
- 7 teaspoons chicken flavor base
- 6 cups boiling water
- Beat egg with fork; add flour and the 1 tablespoon water. Continue beating until
- Dissolve flavor base in the boiling water.
- Drop egg mixture, in a thin stream
from a spoon, into the boiling broth. Move spoon slowly back and forth for even
distribution. Do not stir soup until egg is cooked.
Makes six (1-cup) servings.
For a change, use beef flavor
base in place of chicken flavor base.