Mas Egg Flower Soup Recipes
WHITNEY'S EGG FLOWER SOUP
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
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
EGG FLOWER SOUP
Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color
Provided by Bergy
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the lard in a saucepan and saute the mushrooms for 1 minute.
- Pour in the stock and bring to a boil, simmer 1 minute.
- Add soy, coriander,& scallion.
- Pour in the eggs in a steady stream, do not stir.
- Remove from heat season with salt and pepper.
- Divide between individual soup bowls& serve.
Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9
MA'S EGG FLOWER SOUP
This is a wonderful soup. I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version. My children ages 4 and up enjoy this one too. It is a light flavorful soup that is also quick and easy to make. I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen.
Provided by Maeven6
Categories Clear Soup
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
- Place broth into a pot with the sliced carrot. Put on Medium high heat.
- Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
- When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
- Add Onions and mushrooms mixture to the broth stir.
- Place the eggs in the toful bowl, add white pepper and beat well.
- Gentle pour egg mixture over soup and stir.
- I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 0.8, Cholesterol 52.9, Sodium 1290.7, Carbohydrate 3, Fiber 0.5, Sugar 1.6, Protein 8.4
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