Egg flower soup

Yield: 4 Servings

Measure Ingredient
46 fluid ounce Clear chicken broth
¼ cup Fresh green onions; chopped
1 tablespoon Corn starch; diluted in water
4 Eggs; lightly scrambled
1 cup Firm tofu; cut into 3/4" cubes
½ cup Bamboo shoots; thinly sliced
¼ cup White mushrooms; thinly sliced
¼ cup Green peas
2 tablespoons Soy sauce
½ teaspoon Sesame oil

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 (Stuart's Chinese Recipes Page) Posted to MC-Recipe Digest by "rich_sf@..." <rich_sf@...> on Feb 21, 1998

Similar recipes