Egg Drop Soup

Ingredients:

8 cups hot water, divided into 7 cups and 1 cup
8 teaspoons chicken better than bullion, divided the same way as the water
1/4-1/2 teaspoons grated fresh ginger
2 tablespoons soy sauce
1/4 teaspoon pepper
Mushrooms, cleaned and chopped. (I use about half a package)
2 tablespoons corn starch
6 eggs

Directions

Mix 7 teaspoons of bullion into 7 cups of hot water

Add the broth, ginger, soy sauce, pepper, and mushrooms to a large pot and bring to the boil

Stir occasionally

As the pot on the stove is coming to a boil mix the remaining bullion and hot water.

Add the corn starch to create a slurry

In a separe bowl lightly beat the eggs with a pair of chopsticks

Once the soup on the stove has come to a boil turn down the heat, to somewhere between medium and low

Add the slurry and continue to stir occasionally

Once the soup comes to a simmer add the eggs slowly, stirring with the chopsticks as you do so to create "ribbons"

Stir with the chopsticks for 2-3 minutes

Pull off the heat and serve as immediately as you can.

Udon noddles

Ingredients:

Water
1 teaspoon salt
1 packet of Udon noddles

About:
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoon rice vinegar
1/4-1/2 teaspoon fish oil

Directions

Fill a pot with water and sprinkle in the salt

Bring to a boil

Add the noddles

Stir, not occasionally but not continuously, find somewhere in the middle

Drain the water and transfer the noodles to a clear glass bowl

Add the liquids and mix with a pair of tongs

You might have to adjust the amount of liquids you add depending on the taste. You want a subtle flavor  that you like and no puddle of liquids at the bottom of the bowl.

Serve with the egg drop soup.