Ma's Egg Flower Soup
photo by Maeven6
- Ready In:
- 8 cups chicken broth
- 1 chinese red peppers (optional)
- 1 carrot, finely sliced discs
- 1⁄2 cup diced firm tofu (1/4-inch)
- 1⁄4 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
- 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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RECIPE SUBMITTED BY
I am the mother of a Jewish family. Our children range in age from 30 to 8 years old. I have two grandsons. I love to bake and cook with all of them sharing tips and secrets and laughs and sorrows. I find the kitchen is one of the places where the life blood of our family centers. We raise miniature dachshunds and pekingese on the side and have homeschool our children for over 16 years. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">