Egg Flower & Vegetable Soup Recipe
A quick and easy addition to the traditional Chinese Egg Flower Soup with extra ingredients that makes it delicious and healthier.
Ingredients
- 5 cups (Approx. 40 oz.) chicken broth
- white pepper to taste
- 3 tablespoons of cornstarch
- 2 tablespoons sesame oil
- 3 eggs, beaten
- ½ cup peas
- ½ cup green beans
- ½ cup diced carrots
- ½ cup diced potatoes
- ½ cup corn kernels
- ½ cup of chopped white onion (see OPTION below)
- ½ cup green onion (see OPTION below)
- 1/3 cup of water
Directions
- Stir together the chicken broth, sesame oil, pepper, peas, beans, carrots, potatoes, onions and corn kernels in a large saucepan. Bring to a boil over high heat. Dissolve the cornstarch into small amount of water and add to boiling soup. Boil for about a minute until soup thickens, then remove from heat. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the boiling hot soup in a slow but steady stream. Ladle into serving bowls and enjoy.
- OPTION: Rather than adding white onion in the soup mix, sprinkle the finished soup with chopped green onions just before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 93 | 46% |
| Total Fat 10.45g | 13% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 63mg | 3% |
| Potassium 340mg | 10% |
| Total Carbs 21.07g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.9g | 2% |
| Protein 7.3g | 12% |
