Ma's Egg Flower Soup
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.
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INGREDIENTS
Nutrition- 8cups chicken broth
- 1chinese red peppers (optional)
- 1
- 1⁄2
- 1⁄4cup soy sauce
- 1tablespoon shredded pickled ginger
- 2tablespoons rice vinegar
- 2ounces woodear mushrooms
- 2
- 3tablespoons frozen greens
- 1⁄8teaspoon white pepper
- 2
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DIRECTIONS
- Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
- Place broth into a pot with the sliced carrot. Put on Medium high heat.
- Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
- When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
- Add Onions and mushrooms mixture to the broth stir.
- Place the eggs in the toful bowl, add white pepper and beat well.
- Gentle pour egg mixture over soup and stir.
- I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
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