Egg Drop Soup W/ Hot and Sour Variation

• 2 cups water
• 1 chicken bouillon cube (i prefer knorrs caldo de pollo in the mexican aisle)
• 1 egg
• 1 tablespoon cornstarch
• 14 teaspoon cayenne pepper
• 12 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar

1. Boil 2 cups water and add the bullion cube.
2. For hot and sour variation add the additional ingredients now.
3. Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time.
4. Stir the soup between each egg drop.
5. To thicken the soup mix 1 Tbsp corn starch in a little water.
6. slowly add it to the soup mixture while stirring.
7. Bring soup mixture back to a boil.

water, chicken bouillon cube, egg, cornstarch, cayenne pepper, sugar, soy sauce, apple cider vinegar

Taken from www.food.com/recipe/egg-drop-soup-w-hot-and-sour-variation-435249 (may not work)