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Recipe: EBC (Egg, Bouillon, and Chive) Soup

Slurp up satisfaction with EBC soup.

Servings: 1
Total Weight: about 1 ounce

Required Equipment on the Trail:
Cook pot

Ingredients:
1 standard cube instant chicken bouillon (or a single serving pack of miso soup mix)
2 tablespoons whole egg powder
1 tablespoon dried chives
1 1/2 cups water, added on the trail

Preparation at Home:
1. In a small ziplock bag, combine bouillon cube, egg powder, and chives.

Preparation on the Trail:
1. Add egg mixture to 1 1/2 cups water in a pot and bring to a boil.
2. Stir while breaking up egg clumps.
3. After a good boil, the egg will congeal at the top. Once it does, remove from heat and serve.

Thomas Leggemann, Greensboro, North Carolina, The Scout’s Backpacking Cookbook

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