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Use water.
Prepare chicken bouillon cubes.
Prepare water.
You need cornstarch.
Prepare sesame oil.
You need to prepare firm tofu.
Use frozen peas and carrots.
You need eggs.
Prepare finely diced green onion.
You need to prepare soy sauce (optional).

Chinese restaurants usually have high-quality soup stock as the base of the soup. However, we do not have this luxury at. This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions. It's made with eggs, ginger, green onions, and mushrooms.

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

Egg drop soup also is known as egg flower soup. You probably ordered it many times from a Chinese restaurant. Egg drop soup, or egg flower soup, has long been a favorite at Chinese restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. Egg drop soup (also called egg flower soup) is known as 蛋花湯 in Chinese.

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