Recipe: Egg Drop Soup

This is an fast soup recipe, taking about 15 minutes (excluding soaking the dried tofu).

INGREDIENTS

• 2 cups chicken broth
• 2 cups water
• 2 tablespoon cornstarch
• 1 teaspoon powder ginger
• Swiss chard, bok choy, or kale
• 2 pieces dried tofu
• Handful of mung bean thread (optional)
• 1 or 2 eggs
• Salt, to taste
• White pepper, to taste

DIRECTIONS

1. Soak dried tofu in water for an hour
2. Put 2 cups chicken broth in a pot
3. Add 2 cups water
4. Stir in 2 tablespoon of cornstarch, while broth/water is cold
5. Add 1 teaspoon of powder ginger
6. Bring to boil, stirring so that cornstarch dissolves
7. Chop swiss chard and add to pot
8. Chop hydrated tofu skin and add to pot
9. Add mung bean thread (optional)
10. Cook for about 5 minutes
11. Beat 1-2 eggs in a bowl, and slowly stir into the soup
12. Done in 3 minutes
13. Add salt and white pepper to taste