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Chinese Corn-and-Mushroom Soup

Recipe photo courtesy of Bryan Gardner

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Source: Martha Stewart Living, September 2016
Total Time Prep Servings

Ingredients

Directions

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  • evaprudencioafo
    9 OCT, 2017
    It's not really a combination of ingredients that I've especially enjoyed. My boyfriend thought the same, but maybe some of you will appreciate it more... I just think it's kind of sickening after the first few scoops. Make sure you get the right tofu (I've made a mistake in buying the 'normal' tofu; instead I would have gone for that extremely soft one that you can buy at the Chinese shop), and I wouldn't put so much cor (maybe add up some more shiitake instead).
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