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LOCATION: Recipes >> Asian >> Egg Drop 04

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EGG DROP SOUP
Yield: 4 servings

1 1/2 qt chicken broth, or clear soup stock
2 T cornstarch
1/4 c cold water
2 eggs, slightly beaten
2 scallion; chopped, including green ends

Bring soup stock to a boil. Slowly pour in the cornstarch mixed
with water while stirring the stock, until the stock thickens.
Reduce heat so stock just simmers. Pour in the eggs slowly while
stirring the soup. As soon as the last bit of egg is in, shut off
heat at once. Serve with chopped scallions on top.

Tomato Egg-Drop soup is just a variation of plain egg-drop soup.
The addition of 1 medium-size can of stewed tomatoes is all that
is needed. Bring stock to a boil. Add the tomatoes. (Mash the
tomatoes if the pieces are too large.) When soup boils again, add
the cornstarch mixture as before. Add the eggs while stirring.
Shut off heat at once and serve topped with the chopped scallions.

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