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Egg Drop Soup

4 c. chicken stock
1 1/4 tsp. salt
Dash of white pepper
1 1/2 tbsp. cornstarch dissolved in 3 tbsp. water
2 eggs, slightly beaten
2 green onions, finely chopped
1/2 tsp. MSG

In a medium saucepan bring chicken stock to a boil. Add salt, pepper and MSG. Stir cornstarch mixture to recombine and add to boiling stock. Stir until stock thickens slightly and becomes clear (about 2 minutes). Turn off heat. Slowly pour in eggs gently stirring. Remove from heat. Garnish with green onions. Serve hot. Serves 6.

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