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Egg-Drop Soup

By steven.mcmullen

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Rate this recipe 4.3/5 (21 Votes)

Ingredients

  • 4 cans clear chicken broth
  • 3 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • beaten
  • 1 cup chopped green onions

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat broth to boiling point in large saucepan

Step 2

Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water

Step 3

Into hot broth, slowly stir cornstarch mixture, with sugar, and pepper. Heat to boiling point, stirring constantly-mixture should be slightly thickened and translucent

Step 4

Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds

Step 5

Remove from heat; add green onions. Serve at ounce

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