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Egg Drop Soup
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles
Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or until
boiling. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
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. If
desired, stir in soy sauce. Garnish with fried noodles.
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