Recipe by Whitney L
"Traditional Chinese egg flower soup with a secret ingredient that makes it divine."
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white pepper to taste
green onion, chopped
Love the secret ingredient – peas. I now make this regularly, but do a couple of things differently - personal preference. I use 1 egg plus 2 egg whites, 2 scallions instead of 1. I also add ½ tsp soy sauce. Dark sesame oil is a must - use about 3 drops. This is a quick, delicious meal for one.
It's an okay recipe. I didn't like the sesame oil. Otherwise it was a nice meal.
Delicious and perfect. I just added a bit of soy sauce at the end. Thank you!
This soup is fantastic! I did take some of the suggestions and added a bit of soy and extra green onions as well as egg white. I also put a little chili sauce in my own bowl for a little kick. My husband raved about it! Even my 7 year old thought it was great. Easy, quick and tasty! Oh and South Beach friendly!
I like this recipe. For my taste I had to season it up a little more but all in all it's a very good recipe. I added more pepper, a bit of garlic salt more green onion and just a bit of diced (very small) carrots and doubled the peas. Once in the serving bowls just a dash of Huy Fong Foods Garlic Chili Sauce. This stuff is awesome! I was first introduced to it in one of my favorite Chinese restaurants. Can be bought at most groceries.
Delicious soup with a bit of low sodium soy sauce added in.
* Percent Daily Values are based on a 2,000 calorie diet.
Whitney's Egg Flower Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 36
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