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
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Egg Flower & Vegetable Soup
Time: 12 minutes prep, 15 minutes cook
Servings: 4-6
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.
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Summary
A quick and easy addition to the traditional Chinese Egg Flower Soup with extra ingredients that makes it delicious and healthier.
