Egg Flower Soup

READY IN: 27mins
Recipe by CJAY

Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.

Top Review by Gina B.

How much ginger? You don't add the egg to the pot? The direction aren't very good

Ingredients Nutrition

  • 6 cups chicken broth (about)
  • 3 eggs (slightly beaten in a large serving bowl)
  • 4 large dried Chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
  • 2 teaspoons salt
  • 1 teaspoon msg
  • 6 ounces frozen peas (1/2 12 oz. pkg.)

Directions

  1. Boil chicken broth, ginger and green onion 2 minutes.
  2. Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
  3. Pour soup slowly into serving bowl containing eggs. Stir gently.
  4. Serve hot.

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