Korean Egg Drop Soup .pdf
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Korean Egg Drop Soup
2 bouillon cubes or substitute for low sodium chicken broth
2 cups of water
Bring two cups of water to a boil on the stove. Add your bouillon cubes and let them dissolve. Remove
pot from the heat. Crack one egg and whisk in a separate bowl. Season the egg with pepper. Slowly and
carefully whisk the egg into the broth. Stir in your chopped green onions. Add a little more black pepper.
Ladle into a bowl and enjoy!!!
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