This is a print preview of "Egg Flower & Vegetable Soup" recipe.

Egg Flower & Vegetable Soup Recipe
by Sheryl Dennett

Egg Flower & Vegetable Soup

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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Asian
Cook time: Servings: 4

Goes Well With: rice, tereyaki chicken, tereyaki beef, sweet and sour chicken, sweet and sour pork, chicken, beef, pork, broccoli beef, chinese food

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

  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.