Easy Gluten-free Chinese Egg Soup
Soup  Chinese  
1 1/2 Not-chicken gluten-free bullion cube (Edward & sons)
3 cups water
1 tsp sugar
sprinkle of salt to taste
1 tbsp. mirin or your favorite rice wine
tops from two scallions, diced
1 tbsp. cornstarch combined with 1 tbsp. water to make a slurry
1/2 inch of ginger, shredded with microplane grater or ginger grater
1/2 tsp sesame oil
1 egg, whisked
Heat water and dissolve bullion cubes in a small amount of the hot water. Combine in a soup pan (if not already in one) and heat on medium. Add sugar, salt, and mirin, simmering for a few minutes. Add your grated ginger. whisk in your sesame oil. Make sure your soup is not boiling. Add cornstarch slurry. Whisk and let thicken slightly. Pour in your egg and whisk with a fork.