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Egg Drop Soup Recipe


Serves 4 as part of a multicourse meal


2 tablespoons corn starch
3 tablespoons water
1 ¾ cups (425 ml) homemade chicken broth (page 00) or 1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten



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