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Egg Drop Soup

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“This is the only thing I use bouillon cubes for any more, because I like egg drop soup pretty salty like this. I serve this as any easy first course for a Chinese-themed meal.”
READY IN:
5mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the water to a boil.
  2. Dissolve the bouillon cubes and back the heat off to a simmer.
  3. Beat the eggs well with.
  4. Drizzle the eggs into the broth, and stir immediately with a fork to get nice strands of egg.
  5. Ladle into serving bowls. Garnish with lots of black pepper and chives.

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