Best Jenns Egg Flower Soup Recipes

EGG FLOWER SOUP

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.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

EGG FLOWER SOUP

Steps:

• 1. Place the chicken stock in a large stock pot. Add the ginger, garlic, soy sauce, sesame oil, and Chinese 5 spice. Bring to a boil. Mix the cornstarch with the water.
• 2. Whisk the cornstarch mixture into the pot to thicken. Whisk in the beaten eggs. Taste and adjust for salt. Garnish with the scallions.

JENN'S PIZZA SOUP

Steps:

• In a crock pot, combine tomatoes, broth, onion, pepper, mushrooms, sausage and oregano.
• Cover, and cook on low for 7-8 hours.
• When done, spoon into individual bowls.
• Top with cheese.

MA'S EGG FLOWER SOUP

Steps:

• 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.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EGG FLOWER SOUP

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.

CHINESE EGG FLOWER SOUP (WW)

Steps:

• In a large saucepan bring broth to a boil over medium heat.
• Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
• Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
• Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

SUPER EASY EGG FLOWER SOUP

Steps:

• bring stock to a boil then simmer.
• slowly stir in beaten egg until soup thickens.
• add salt pepper according to taste.
• serve hot.