Egg Flower & Vegetable Soup Recipe

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A quick and easy addition to the traditional Chinese Egg Flower Soup with extra ingredients that makes it delicious and healthier.

Prep time:
Cook time:
Servings: 4-6


Cost per serving $1.04 view details
  • 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


  1. 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.
  2. OPTION: Rather than adding white onion in the soup mix, sprinkle the finished soup with chopped green onions just before serving.
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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%


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