Try this Egg Flower Soup recipe, or contribute your own.
Suggest a better descriptionBring 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"
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 4 | ||
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Calories: 455 | ||
Calories from Fat: 247 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 1006.5mg | 35 % | |
Potassium 869.7mg | 23 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.6g | ||
Protein 40.5g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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