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Whitney's Egg Flower Soup

By: Whitney L  
"Traditional Chinese egg flower soup with a secret ingredient that makes it divine."

Rating: This weblink has been rated 2 times with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 84 people have saved this

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 74 | Total Fat: 4.1g | Cholesterol: 112mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by Nicole 
It's an okay recipe. I didn't like the sesame oil. Otherwise it was a nice meal. MORE

 
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