Egg Drop Soup

• 8 cup water
• 8 chicken bouillon cubes
• 1/2 cup water
• 4 tbsp cornstarch
• 1 tsp sesame oil
• 1 packages firm tofu
• 1/2 packages frozen peas and carrots
• 6 eggs
• 1 finely diced green onion
• 1 soy sauce (optional)

1. *Prepping your tofu - Slice tofu and lay on a paper towel lined cookie sheet.
2. Top with more paper towel and another cookie sheet.
3. Weight down slightly and wait 30 minutes.
4. Then prepare however you prefer - cutting into long stalks or small cubes, anything you like.
5. Bring 8 cups of water to a boil.
6. Add chicken bouillon cubes, stir until dissolved.
7. In a small bowl combine corn starch and 1/2 cup water, add to chicken broth.
8. Add sesame oil and stir well.
9. I taste to see if salt is needed, your person choice.
10. Add desired amount of tofu and peas and carrots.
11. Bring back to a boil.
12. Beat desired amount of eggs.
13. My family prefers a lot of egg I usually use about 5 sometimes 6.
14. Slowly pour the egg in while continuously stirring in 1 direction.
15. Remove from heat.
16. Serve with green onion and soy sauce if desired.

water, chicken, water, cornstarch, sesame oil, firm tofu, carrots, eggs, green onion, soy sauce

Taken from cookpad.com/us/recipes/361215-egg-drop-soup (may not work)