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EGG DROP SOUP 
13 3/4 oz. can chicken broth (diluted with 1 can water)
2 tbsp. cornstarch mixed with 1/4 c. water
2 eggs, beaten
1 tbsp. chopped scallion (for garnish)

Bring diluted broth to boil, thicken with water and cornstarch mixture. Turn off heat, slowly stir in eggs. Serve and garnish.
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