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Egg Flower Soup
Author: Mr. Go 5 cups clear chicken broth
1/4 cup fresh chopped green onions
1 tbsp of cornstarch diluted in 2/3 cup of cold water
4 large eggs (lightly scrambled)
1 cup square tofu cut into 3/4 in. cubes
1/2 cup of thinly sliced bamboo shoots
1/4 cup of thinly sliced button mushrooms
1/4 cup frozen, sweet green peas
2 tbsp. soy sauce
1/2 tspn sesame oil
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Simmer broth, add peas,bamboo shoots,mushrooms, and green onions. Allow vegetables to cook for approx. 5 mins.
- Stir the mixture lightly every now and then, slowly add the eggs.
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Stir for a minute, and then add the tofu, soy sauce, sesame oil and cornstarch.
- Cover and allow to simmer for 7-10 minutes. Serves 4.
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