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Egg Flower Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 46 oz 1307g Clear chicken broth

    2. 1/4 cup 15g / 1/2oz Fresh green onions - chopped

    3. 1 tablespoon 15ml Corn starch - diluted in water

    4. 4 Eggs - lightly scrambled

    5. 1 cup 237ml Firm tofu - cut into 3/4" cubes

    6. 1/2 cup 118ml Bamboo shoots - thinly sliced

    7. 1/4 cup 59ml White mushrooms - thinly sliced

    8. 1/4 cup 59ml Green peas

    9. 2 tablespoons 30ml Soy sauce

    10. 1/2 teaspoon 2 1/2ml Sesame oil

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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