Whitneys Egg Flower Soup Recipes

CHINESE EGG FLOWER SOUP (WW)

Chinese Egg Flower Soup (Ww) image

Make and share this Chinese Egg Flower Soup (Ww) recipe from Food.com.

Provided by ellie_

Categories Chinese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups chicken broth
3 tablespoons cornstarch
2 eggs, lightly beaten
1 teaspoon rice wine vinegar
1 1/2 cups frozen peas, thawed

Steps:

In a large saucepan bring broth to a boil over medium heat.
Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

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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