Egg Drop Soup

Yield: 2-4 servings

Ingredients:

5 c water

1 garlic bouillon cube (or 2-3 garlic cloves, pressed)

1 vegetable bouillon cube (or 2 T finely diced scallions and 2 tsp finely diced parsley)

½ c rice, rinsed

1 small zucchini, peeled and diced

2 eggs

cayenne

salt

Preparation:

Bring water to a boil and dissolve both bouillon cubes in the water (or simply add the substitutions). Add rice and stir. Peel and dice zucchini and add to pot. Season with salt and pepper.

In a separate bowl thoroughly mix two eggs and season with salt and cayenne. Once the soup is done (rice and zucchini are cooked), slowly pour the eggs into the soup stirring the soup as added.

Taste and adjust seasonings per your taste!

Suggested accompaniments?

• Crispy fried wonton strips! (oh how I wish I had some of those today!)

• Oolong tea (thanks granma!)

• Dumplings

Note: This I did research but didn’t have some key ingredients that recipes called for, like chicken broth or cornstarch. Apparently cornstarch can be added to the egg and used to thicken the texture of the soup. I had no problem with my soup’s texture, or its lack of chicken flavor for that matter. I used the two bouillon cubes.