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EGG FLOWER SOUP



46 oz of clear chicken broth.
1/4 Cup of fresh chopped green onions.
1 tbsp of cornstarch diluted in 2/3 cup of cold water.
4 Eggs (large) (lightly scrambled)
1 Cup of firm Tofu cut into 3/4 in. cubes.
1/2 Cup of thinly sliced bamboo shoots.
1/4 Cup of thinly sliced common mushrooms.
1/4 Cup or just a little less of frozen, sweet green peas.
2 Tbl.sp. of soy sauce.
1/2 Tsp. of sesame oil.


Bring broth to a simmer. Add peas,bamboo shoots,mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approx. 5 min. While gently stirring the mixture, slowly add the eggs. Stir for a minute, and then add the tofu, soy sauce, sesame oil and cornstarch. Cover and allow to simmer for 7-10 minutes. Serves 4.













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