Deborah Lees Egg Flower Jewel Soup Recipes

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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

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

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

VEGETARIAN EGG FLOWER SOUP



Vegetarian Egg Flower Soup image

A full-flavoured, traditional Chinese soup perfect for starters or even for lunch on a cold day. Very quick and very easy.

Provided by Downs10

Categories     Vegetable

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 stalks lemongrass
2 pints vegetable stock
2 teaspoons white sugar
1 tablespoon lemon juice
1 egg white
2 teaspoons sesame oil
3 spring onions, chopped, to garnish
10 coriander sprigs, to garnish
salt and pepper, to taste

Steps:

  • With the flat of a heavy knife, crush the lemongrass stalks.
  • Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
  • In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
  • Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.

Nutrition Facts : Calories 76, Fat 4.7, SaturatedFat 0.7, Sodium 36.2, Carbohydrate 6.9, Fiber 0.9, Sugar 5.1, Protein 2.5

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