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LOCATION: Recipes >> Asian >> Egg Drop 03

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Egg Drop Soup

4 cups chicken boullion or chicken broth
1/2 cup sliced carrots (optional)
3/4 cup frozen peas (optional)
1/2 teaspoon ground ginger
2 T. cornstarch
1 cup cold water
2 eggs

Heat chicken broth to boiling. Add carrots and cook for about 4
minutes. Add frozen peas and cook about 3 more minutes. Add
ginger. Mix cornstarch in cold water, then add slowly to boiling
broth. Add cornstarch/water mixture until you have reached desired
thickness of broth. You may need to mix up more cornstarch if you
like thick soup. Beat the eggs, and add quickly to boiling broth.
Quickly remove soup from burner and stir. Makes 2 - 4 servings.>

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