Recipe for cooking egg drop soup

Soups for Salads :: Vegetable Soups

Egg Drop Soup

1 egg
1/3 C. flour
1 Tbsp. water
7 tsp. chicken flavor base
6 C. boiling water

Beat egg with fork; add flour and the 1 Tbsp. water. Continue beating until smooth. 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. For a change, use beef flavor base in place of chicken flavor base.

Makes approximately six (1-C.) servings.