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This is the only thing I use bouillon cubes for any more, because I like egg drop soup pretty salty like this. I serve this as any easy first course for a Chinese-themed meal.
- Bring the water to a boil.
- Dissolve the bouillon cubes and back the heat off to a simmer.
- Beat the eggs well with.
- Drizzle the eggs into the broth, and stir immediately with a fork to get nice strands of egg.
- Ladle into serving bowls. Garnish with lots of black pepper and chives.