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“a less-thick alternative to the Chinese staple”
READY IN:
20mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop green onion into small segments.
  2. Mix corn starch with a small amount of water to make the starch pourable.
  3. Bring stock and soy sauce to a roaring boil in a large pot.
  4. Slowly drizzle egg whites into broth, not stirring.
  5. Pour corn starch into soup and stir slowly.
  6. Take off of heat and let thicken, adding green onions and stirring slowly.
  7. Let it rest, covered, for one minute.

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