Egg Flower Soup

Submitted by CJAY8248

"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."

 

• Ready In: 27mins
• Ingredients: 6
• Yields: 6 bowls
• Serves: 6

ingredients

• 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.

Reviews

[Gina B.]

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

 

[pamela t.]

Just what I needed on a cold day. Love the way I can use shitake mushrooms! I didn't add msg since it doesn't agree with me, but did add a couple of dashes of hot sauce to my soup bowl. Delish! Made for football pool week 17, 2010.

 

[Bonnie G #2]

Loved this soup, it went together so easy and fast, perfect for those days when you need to get something on the table fast. The only thing I did differant was make my own broth as no cans here and then added cut up pieces of breast of chicken, think it would be good with added tofu also. I was surprised at the method for adding the egg but it worked perfect. A real winning recipe. Made for ZWT #6