Egg Flower Soup

Total Time
20 mins
7 mins

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.

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  • 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.)


  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.