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


Are you making this? 
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



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 "" 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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Egg Flower Soup

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free