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Although most egg drop soup recipes tend to stick to a minimalist combination of broth, eggs, and scallions, this Korean-style version includes a few additional ingredients that transform each warm, comforting bowl into a hearty, well-rounded meal. First, cubed potato and shiitake mushrooms are simmered in chicken broth (an easy-to-find alternative to the more traditional anchovy and kelp broth), then joined by a dash of soy sauce and whisked free range eggs. Once you take the soup off the heat and stir, the eggs take on a soft, cloud-like appearance and texture that's impossible to resist!
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