Egg Flower Soup

Course : Chinese
Serves: 4
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46 ounces clear chicken broth
1/4 cup fresh green onions -- chopped
1 tablespoon corn starch -- diluted in water
4 large eggs -- lightly scrambled
1 cup firm tofu -- cut into 3/4 inch cubes
1/2 cup bamboo shoots -- thinly sliced
1/4 cup white mushrooms -- thinly sliced
1/4 cup green peas
2 tablespoons soy sauce
1/2 teaspoon sesame oil

Preparation / Directions:

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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