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Eggs - 2 (lightly beaten)
Onions - 1 cup (finely chopped)
Bone or meat stock - 1 litre
Soya sauce - 1 tbsp
MSG - 1/4 tsp
Butter - 1 tbsp
Corn flour - 1 tbsp
Salt and pepper to taste


  • Heat butter in a sauce pan. Add corn flour and brown. Add stock gradually, stirring briskly.
  • Add all other ingredients except eggs, and cook on low heat for half an hour.
  • Pour the eggs onto the soup and stir gently, so that the egg batter forms into strings.
  • Serve steaming hot.
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