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    You are in: Home / Recipes / Chinese Egg Flower Soup (Ww) Recipe
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    Chinese Egg Flower Soup (Ww)

    Average Rating:

    2 Total Reviews

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    • on October 03, 2011

      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!

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    • on October 01, 2011

      This was very good, but needed a little bit of something....I added some chopped green onions and low sodium soy sauce. Don't think the green onions added anything to the WW points, but not sure about the soy sauce. I think I might reduce the cornstarch next time, but that is just a personal preference....doesn't affect the taste at all....just the thickness of the soup. I love egg drop soup, and this once was delicious!

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    Nutritional Facts for Chinese Egg Flower Soup (Ww)

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 1.2 g
    Cholesterol 93.0 mg
    Sodium 836.9 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 2.3 g
    Sugars 3.3 g
    Protein 10.7 g

    The following items or measurements are not included:

    rice wine vinegar


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