Egg Flower Soup

Recipe Ingredients

46 oz	1307g	Clear chicken broth
1/4 cup	15g / 0.5oz	Fresh green onions - chopped
1 tablespoon	15ml	Corn starch - diluted in water
4		Eggs - lightly scrambled
1 cup	237ml	Firm tofu - cut into 3/4" cubes
1/2 cup	118ml	Bamboo shoots - thinly sliced
1/4 cup	59ml	White mushrooms - thinly sliced
1/4 cup	59ml	Green peas
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil

Recipe Instructions

Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth.

Allow vegetables to cook for approximately 5 minutes.

While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch.

Cover and allow to simmer for seven to ten minutes. Serve immediately.

Source:
Richard Garcia (Stuart's Chinese Recipes Page)

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