Recipe of the day: Egg drop soup

While most people love chicken soup when they’re sick, others have developed a fondness for egg drop soup. 

The dish is made using an item called bouillon which actually just means “broth” in French.

According to the All Recipes website, bouillon generally refers to the powders or cubes used to turn water into broth.

“It’s a low-cost, convenient alternative to boxed broth and stock, so it’s no wonder it’s spread to kitchens all over the world.”

Whether you have some bouillon on hand or stock cubes or pots in the kitchen, you can make this budget-saving winter warmer which you can garnish with parsley flakes and serve with soy sauce. 

ALSO READ: Two potato recipes that can be served as mains

In addition to dissolving bouillon in water to make broth, you can use bouillon any number of ways to add salty, umami flavour to dishes. 

All that’s needed to access the bouillon flavour is to add water, so you can dissolve them into curries, dips, dressings, marinades, sauces, soups and stews. 

“Try using beef bouillon to make a simple gravy. Chicken bouillon has become a staple in Mexican cuisine, including Mexican rice. It can also be used to add umami flavour to egg drop soup,” advises All Recipes. 

Egg drop soup

Egg drop soup made using an item called bouillon which actually just means “broth” in French and can be used to substitute chicken soup.

• Author: Denise Smith
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: starter, soup
• Method: Boil
• Cuisine: f

Ingredients

Scale 1x2x3x

• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried minced onion
• 1 tablespoon cornstarch

Instructions

1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

This recipe was found on allrecipes.com.