• 6 c water
• 6 chicken bullion cubes
• 6 eggs
• 1 T cornstarch
• 1 t parsley flakes
• 1 T soy sauce

In a large saucepan, add water and bullion cubes. Bring to a boil, stirring until the bullion cubes have completely dissolved. Reduce the heat to medium.

In a bowl, scramble the eggs. Stirring the bullion mixture in a slow circle, slowly pour the eggs into the saucepan. You may need to adjust your stirring speed as you go – too slow makes large chunks of egg and too fast makes tiny egg wisps.

In a small bowl or container, mix the cornstarch with a few tablespoons of water, stirring until fully combined to make a slurry (this will prevent lumps of cornstarch in the soup). Pour the cornstarch slurry into the saucepan and stir gently to incorporate. Add parsley and soy sauce and stir again. Serve with additional soy sauce, if desired.

**This recipe can easily be adjusted to modify quantity. As a general rule, one cup of water, one bullion cube, and one egg per person. Thicken with cornstarch and season with parsley and soy sauce as needed.