Whitneys Egg Flower Soup Food

EGG FLOWER SOUP

Egg Flower Soup image

Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.

Provided by CJAY8248

Categories Asian

Time 27m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 cups chicken broth (about)
3 eggs (slightly beaten in a large serving bowl)
4 large dried Chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
2 teaspoons salt
1 teaspoon msg
6 ounces frozen peas (1/2 12 oz. pkg.)

Steps:

Boil chicken broth, ginger and green onion 2 minutes.
Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
Pour soup slowly into serving bowl containing eggs. Stir gently.
Serve hot.

Nutrition Facts : Calories 103.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8

WHITNEY'S EGG FLOWER SOUP

Whitney's Egg Flower Soup image

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

Provided by Whitney L

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1 egg, beaten
2 tablespoons peas
1 green onion, chopped

Steps:

Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g

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