WHAT IS IN EGG FLOWER SOUP RECIPES

Name: Egg Flower Soup
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6 bowls, 6 serving(s)
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.)

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

EGG FLOWER SOUP RECIPE - CHINESE.FOOD.COM

Egg Flower Soup Recipe - Chinese.Food.com image

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

Steps:

Heat the lard in a saucepan and saute the mushrooms for 1 minute.
Pour in the stock and bring to a boil, simmer 1 minute.
Add soy, coriander,& scallion.
Pour in the eggs in a steady stream, do not stir.
Remove from heat season with salt and pepper.
Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, FatContent 29.6, SaturatedFatContent 10.3, CholesterolContent 346.6, SodiumContent 918.9, CarbohydrateContent 22.7, FiberContent 1.1, SugarContent 9.5, ProteinContent 21.9

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