Chinese Egg Flower Soup (Ww)

Recipe by ellie_
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan bring broth to a boil over medium heat.
  • Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
  • Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
  • Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
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