EGG FLOWER SOUP

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Egg Flower Soup 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.

Provided by CJAY8248

Categories     Asian

Time 27m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 6

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, Fat 3.9, SaturatedFat 1.2, Cholesterol 93, Sodium 1588.2, Carbohydrate 6.8, Fiber 1.6, Sugar 2.3, Protein 9.8

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