IS EGG FLOWER SOUP THE SAME AS EGG DROP RECIPES

Name: Hearty Egg Drop Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 10 cups chicken broth, (can sub bullion); 1 brick firm or extra firm tofu, (sliced into cubes); 8 oz shiitake mushrooms, (can sub crimini mushrooms); 1 bunch bok choy, (roughly sliced); 2 cups green peas; 2 scallions, (chopped); 2-3 eggs; 1/2 cup cornstarch; 1 lb BBQ pork, (sliced); 6-10 medium deveined shrimp, (cut in halves); 1/2 bunch kale or collard greens, (to sub for bok choy); 2 green bell peppers, (cut into large chunks); 1-2 cups green cabbage, (roughly chopped); 1/2 cup egg whites, (added to egg mix for more protein); Chinese hot mustard

HEARTY EGG DROP SOUP – RESUME RECIPES

Hearty Egg Drop Soup – Resume Recipes image

Yields 5 bowls

Provided by Miranda

Categories Main Course Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 15

Ingredients

10 cups chicken broth, (can sub bullion)
1 brick firm or extra firm tofu, (sliced into cubes)
8 oz shiitake mushrooms, (can sub crimini mushrooms)
1 bunch bok choy, (roughly sliced)
2 cups green peas
2 scallions, (chopped)
2-3 eggs
1/2 cup cornstarch
1 lb BBQ pork, (sliced)
6-10 medium deveined shrimp, (cut in halves)
1/2 bunch kale or collard greens, (to sub for bok choy)
2 green bell peppers, (cut into large chunks)
1-2 cups green cabbage, (roughly chopped)
1/2 cup egg whites, (added to egg mix for more protein)
Chinese hot mustard

Steps:

Heat broth in large pot. While the broth heats, wash, slice, and add in the mushrooms.
Lightly squeeze out the tofu brick with your hands. It’s going in soup so the moisture isn’t that big of a deal. Slice into chunks and add in.
Add prepped bok choy and peas to soup.
Before continuing, taste the broth to make sure it’s still salty enough after adding the ingredients.
Heat soup to boil. In a mug mix cornstarch with a few tablespoons of cold water. When the soup boils, stir in the mixture. If it isn't thick enough, continue to add 1/4 cup cornstarch at a time until it’s how you like it.
Again, heat soup to boil while lightly beating eggs with a fork. Upon boiling, very slowly stir in the egg so you have good sized egg strips in your soup.
Turn heat off and throw in half the scallions. Wait a minute or two, then serve. Top bowls with remaining fresh scallions and wonton strips.

Nutrition Facts : Calories 268 kcal, ServingSize 1 serving

EGG FLOWER SOUP RECIPE - FOOD.COM

Egg Flower Soup Recipe - Food.com image

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.

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 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.)

Steps:

Boil chicken broth, ginger and green onion 2 minutes.
Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
Pour soup slowly into serving bowl containing eggs. Stir gently.
Serve hot.

Nutrition Facts : Calories 103.7, FatContent 3.9, SaturatedFatContent 1.2, CholesterolContent 93, SodiumContent 1588.2, CarbohydrateContent 6.8, FiberContent 1.6, SugarContent 2.3, ProteinContent 9.8

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