by Roy Engel

My understanding is that this soup was known quite far and wide.  This well-known soup is made with only a few simple ingredients.  It has a wonderful texture and tastes far better than this basic recipe would indicate.  It is quick and easy to prepare and requires no special utensils.

• 1 cup all-purpose flour
• 1 large egg
• 1 chicken bouillon cube
• 6 cups water
• 3 tablespoons cooking oil
• Salt and pepper to taste
• Maggi seasoning to taste*

Place 1 cup of flour in a mixing bowl.  Add 1 egg and mix briskly with a fork until crumbly.  Add small amounts of flour, if necessary, so that the mixture has no sticky particles. 

Add 3 tablespoons of cooking oil to a medium-sized pot; heat oil on medium-high.  When oil is hot, add flour and egg mixture to pot. 

Brown on medium-high heat until golden, stirring constantly with a wooden spoon to break up the mixture into small particles. 

Remove from heat and stir in 6 cups of water.  Chop chicken bouillon cube and add to soup. 

Return pot to medium-high heat and bring to a boil, stirring occasionally.  Add 2 to 3 tablespoons of Maggi seasoning and salt and pepper to taste; boil gently for a few minutes and serve.

Additional Maggi seasoning may be added to taste. 

*Maggi is the company name of a line of food products which has been bought by Nestle in Canada and can be found in the US as well.  The liquid seasoning is quite salty, so one must be careful about adding additional salt.  The seasoning is dark in color and is quite similar to soy or soya sauce, which probably could be substituted.  Interestingly, the bottle that we currently have also has Chinese writing on it (we have a very large Chinese population in Toronto).

[Edited by Rose Mary Keller Hughes]

Last updated: 12/09/2025