Ma's Egg Flower Soup

Maeven6's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 8 cups chicken broth
• 1 chinese red peppers (optional)
• 1 carrot , finely sliced discs
• ½ cup diced firm tofu (1/4-inch)
• ¼ cup soy sauce
• 1 tablespoon shredded pickled ginger
• 1 minced garlic clove
• 2 tablespoons rice vinegar
• 2 ounces woodear mushrooms
• 2 green onions , some tops too
• 3 tablespoons frozen greens
• 1⁄8; teaspoon white pepper
• 2 eggs

Directions:

1. Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
2. Place broth into a pot with the sliced carrot. Put on Medium high heat.
3. Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
4. When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
5. Add Onions and mushrooms mixture to the broth stir.
6. Place the eggs in the toful bowl, add white pepper and beat well.
7. Gentle pour egg mixture over soup and stir.
8. I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

Reviews

[catpanclub2]

Looks good! Use vegetable broth to make this vegetarian as tagged.