Egg Drop Soup

This is a really good egg drop soup recipe but it's difficult to get the egg to ribbon like it's supposed to.  I tried squeezing it from a squeeze bottle but my tip hole wasn't big enough.  Next time I'll try it again with a bigger hole in the tip.  I just have to keep practicing.

Recipe:

4 C water or chicken broth
2 tsp chicken bouillon
1 Tbs soy sauce or to taste
1 Tbs minced ginger
1 medium clove garlic, minced
1 tsp sesame oil
1 tsp sucanut
1-2 dashes black pepper
3 Tbs cornstarch or tapioca starch
1 egg, beaten with 1 tsp water
2 scallions, chopped
Crispy won ton noodles

Lightly saute garlic and ginger in sesame oil. Add broth, soy sauce, sucanut and pepper and slowly bring to a boil for spices to penetrate. Mix starch with a little water and add to broth while stirring. Boil for 1 minute. Meanwhile whisk eggs and water together or put in squirt bottle and shake. With the broth at a low boil and stirring in one direction with two chopsticks, slowly drizzle all the egg into the broth in one place. When all the egg is in, use the chop sticks and cut through broth 3-4 times.  Remove from heat.  When serving, garnish with finely sliced scallions, and crispy noodles. For the noodles, just slice a package of won ton skins into strips. Fry in hot oil until light brown.