Egg flower soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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