admittedly this is not a very flashy recipe , but it’s warm and comforting(and cheap). I make this when I feel under the weather as its a soothing and easy dish to make.
-2 cups of water + 1 tablespoon set aside
-2 chicken bouillon cubes (or a heaping tablespoon of bouillon granules, can be adjusted to taste)
-1 large egg
-ground ginger (recommended, but if you don’t have any that’s fine)
-1 tablespoon of cornstarch
-soy sauce to taste
-chopped fresh chives (optional)
So first you boil your 2 cups of water, adding the bouillon in when it gets hot.
Once the water has become a broth, add garlic powder, onion powder, ground ginger, and soy sauce. Turn the heat down to a high simmer (just before it starts boiling)
Drop your egg in! you can either whisk it before hand, or you can crack it in whole if you like a whole yolk. Stir the broth quickly when you drop the egg in, to help prevent giant clumps of cooked egg white.
Turn the heat down to a low simmer once the egg white is cooked and mix your 1 tablespoon of cornstarch with 1 tablespoon of water, then slowly pour the mixture into the pot while stirring the soup.
Take the pot off the heat and serve, top with fresh chopped chives if you want. you can dress the soup up with anything, really (Asian vegetables work really well) but it’s just as good on its own.