Directions
- 1Crack and whisk 4 eggs and add in 1 tablespoon of water.
- 2In a pot, mix together bone broth, chicken bouillon, garlic powder, salt, and some diced green onions, cooking on medium heat.
- 3Create a cornstarch slurry by mixing together cornstarch and water and slowly pour it into the pot as you mix the broth.
- 4Slowly pour your eggs into the pot as you mix the broth in a circular motion. The thinner the pour the smaller the egg ribbons.
Ingredients
- 4 eggs
- 1 tbsp water
- 4 cups chicken bone broth
- 0.25 tsp salt
- 0.125 tsp white pepper
- 0.25 tsp chicken bouillon powder
- 2 green onions
- 2 tbsp cornstarch
- 3 tbsp water
Equipment
potknifecutting boardmeasuring cupwooden spoon
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m