Best Mas Egg Flower Soup Recipes

WHITNEY'S EGG FLOWER SOUP

Whitney's Egg Flower Soup image

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

Provided by Whitney L

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1006.8 mg, Sugar 1.9 g

EGG FLOWER SOUP

Egg Flower Soup image

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Provided by Bergy

Categories Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

Steps:

Heat the lard in a saucepan and saute the mushrooms for 1 minute.
Pour in the stock and bring to a boil, simmer 1 minute.
Add soy, coriander,& scallion.
Pour in the eggs in a steady stream, do not stir.
Remove from heat season with salt and pepper.
Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9

MA'S EGG FLOWER SOUP

Ma's Egg Flower Soup image

This is a wonderful soup. I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version. My children ages 4 and up enjoy this one too. It is a light flavorful soup that is also quick and easy to make. I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen.

Provided by Maeven6

Categories Clear Soup

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 cups chicken broth
1 chinese red peppers (optional)
1 carrot, finely sliced discs
1/2 cup diced firm tofu (1/4-inch)
1/4 cup soy sauce
1 tablespoon shredded pickled ginger
1 minced garlic clove
2 tablespoons rice vinegar
2 ounces woodear mushrooms
2 green onions, some tops too
3 tablespoons frozen greens
1/8 teaspoon white pepper
2 eggs

Steps:

Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
Place broth into a pot with the sliced carrot. Put on Medium high heat.
Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
Add Onions and mushrooms mixture to the broth stir.
Place the eggs in the toful bowl, add white pepper and beat well.
Gentle pour egg mixture over soup and stir.
I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 0.8, Cholesterol 52.9, Sodium 1290.7, Carbohydrate 3, Fiber 0.5, Sugar 1.6, Protein 8.4