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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Chinese Egg Drop Soup III

Serves 12  
• 12 cups Water
• Eggs (well beaten)
• Chicken Bouillon Cubes
• 1/2  cup  Finely Chopped Green Onions
• 1/3  cup  Soy Sauce

1. Boil water in a pan and add bouillon cubes and stir until dissolved. 
2. Add soy sauce and return to a boil.  Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. 
3. Stir in green onions.  Serve immediately.

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