Whitney's Egg Flower Soup recipe

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Ingredients

2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1 egg, beaten
2 tablespoons peas
1 green onion, chopped

Nutrition Info

70.7 calories
carbohydrate: 3.4 g
cholesterol: 98 mg
fat: 4 g
fiber: 0.7 g
protein: 4.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1006.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls, sprinkle with green onion to serve.

Recipe Yield

2 servings

Recipe Note

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

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