This is how my 12yo son makes it…
4C water and 3 bullion cubes
2 eggs
1/4 tsp ginger powdered
2T corn starch
Optional:
chopped green onion
Beat eggs, set aside. Mix 3/4 cup of the water with starch, set aside. Put remaining water & bullion in pot. Add ginger.
Bring pot to a boil and using a fork, drip in egg. Shake starch mixture and add to pot. Stirring carefully until thickened. Add green onion if using.
We like to ladle ours over rice.
You can use broth if you have it on hand. If so, you may want to add some salt or other seasonings. I usually have one or the other on hand. Found a good deal on WF bullion cubes not too long ago so that is usually what we use right now.
Delish and frugal too!
