Quote:
Originally Posted by clara
I usually do that when cooking instant noodles. I add an egg to thicken it and it gives additional flavor to the soup.
I'm not sure about flour. I use cornstarch to thicken the broth in making chopsuey.
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Cornstarch is the same as cornflour. I typically use that to thicken up gravy too. I see in Food Network that most of the cooks there use all-purpose flour as the thickening agent.