Egg Flower Soup

Egg Flower Soup

Ready in 1 hour

Try this Egg Flower Soup recipe, or contribute your own. "Corn" and "Chinese" are two of the tags cooks chose for Egg Flower Soup.

Top-ranked recipe named "Egg Flower Soup"

3 avg, 1 review(s) 0% would make again

Ingredients

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1 tb Corn starch; diluted in
2 tb Soy sauce
1/2 ts Sesame oil
1 c Firm tofu; cut into 3/4"
1/4 c Fresh green onions; chopped
1/4 c Green peas
1/2 c Bamboo shoots; thinly sliced
1/4 c White mushrooms; thinly sliced
46 fl oz Clear chicken broth
4 Eggs; lightly scrambled

Original recipe makes 4

Servings  

Preparation

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. Recipe by: Richard Garcia (Stuarts Chinese Recipes Page) Posted to MC-Recipe Digest by "rich_sf@pacbell.net" on Feb 21, 1998

Verified by stevemur
Calories Per Serving: 455 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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