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Egg Drop Soup


  • Yield: 6 cups 1x

Ingredients

Scale
  • 5-6 cups veggie or chicken broth
  • 1 cup mushrooms (shiitake preferred) (sliced thinly )
  • 2 tbs corn starch
  • 3 medium egg yolks (beaten)
  • 2 tsp sesame oil

Instructions

  1. Bring broth to a boil.
  2. Add mushrooms, corn starch, and sesame oil.
  3. Heat thoroughly, but not quite boiling.
  4. Add beaten egg yolks, stirring gently but quickly.
  5. When egg yolk is cooked, remove from heat and serve.

Notes

Source: Ron Salmon's wife, Cooking class

Nutrition

  • Serving Size: 1 cup
  • Calories: 75
  • Fat: 4.29 g
  • Carbohydrates: 4.25 g
  • Protein: 5.04 g
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