CHINESE EGG FLOWER SOUP (WW)
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
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.
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