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Egg Drop Soup

kept bySarah8
recipe byThe Kitchn
Notes: 

Serves four as an appetizer, two as a light dinner.

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Ingredients: 

4 cups (32 oz) chicken or vegetable stock
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce

Flavoring Extras - Use one or all
1/2" fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6-8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso

Soup Extras - Use one or all
1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
8 oz mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced


 

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