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1/1 Photo of Egg Drop Soup (Tamago Toji)
This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.
Units: US | Metric
Serving Size: 1 (21 g)
Servings Per Recipe: 4
The following items or measurements are not included: