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Egg Flower Soup

46 fl Clear chicken broth
1/4 c Fresh green onions; chopped
1 tb Corn starch; diluted in water
4 Eggs; lightly scrambled
1 c Firm tofu; cut into 3/4" cubes
1/2 c Bamboo shoots; thinly sliced
1/4 c White mushrooms; thinly sliced
1/4 c Green peas
2 tb Soy sauce
1/2 ts Sesame oil

Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approximately 5 minutes. While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch. Cover and allow to simmer for seven to ten minutes. Serve immediately.

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