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Egg Drop Soup




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Egg Drop Soup

6 c Hot water

3 1/2 oz Pk chicken noodle soup mix

(2 envelopes) 2 Eggs, well beaten

1 T Soy sauce (optional)

Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling.

2. Add noodle soup mix and heat, covered, 4 minutes. Allow to stand 4 to 5 minutes or until noodles and chicken are tender.

3. Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked. Stir frequently with a fork to make eeggs form thin strings.

4. If desired, stir in soy sauce. Garnish with fried noodles.

 

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