CHINESE EGG FLOWER SOUP (WW)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chinese Egg Flower Soup (Ww) image

Make and share this Chinese Egg Flower Soup (Ww) recipe from Food.com.

Provided by ellie_

Categories     Chinese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups chicken broth
3 tablespoons cornstarch
2 eggs, lightly beaten
1 teaspoon rice wine vinegar
1 1/2 cups frozen peas, thawed

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.

There are no comments yet!