Chinese-Style Egg Soup

• 1000 ml Water
• 5 to 6 teaspoons Chinese chicken stock powder
• 1 tsp Soy sauce
• 1 dash Salt
• 1 dash Pepper
• 1 Egg
• 1 Katakuriko slurry

1. Put the water, chicken stock powder, soy sauce, salt and pepper into a pan and heat.
2. Bring to a boil, then add katakuriko dissolved in water to thicken.
3. While stirring, pour in the beaten egg a little at a time, then remove from heat.
4. When serving a Japanese meal, try this recipe!
5. "A High-Class Taste with Shiro-Dashi - Kakitama-Jiru (Japanese Thick Egg-Drop Soup)".

water, chinese chicken, soy sauce, salt, pepper, egg, slurry

Taken from cookpad.com/us/recipes/144784-chinese-style-egg-soup (may not work)