Chinese Egg Flower Soup (Ww)

READY IN: 15mins
Recipe by ellie_

Only 3 points plus. Recipe source WW Just 5 Cookbook.

Top Review by duonyte

This is a good flavored, mild soup that is sure to please all. I did reduce the cornstarch to about 1 tbl or so - I like a bit of body to the soup, but 3 tbl seemed to be too much. I also added chopped scallions, I think they work very well with this type of soup. I also added some rehydrated sliced shiitake mushrooms, almost more like a garnish, but it does also add flavor. You could also add some shredded carrot or snow peas for interest. I like to beat up the eggs fairly well, and swirl them in, leaving the strands rather long.Thanks for posting!

Ingredients Nutrition


  1. In a large saucepan bring broth to a boil over medium heat.
  2. 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.
  3. Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
  4. Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

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