Egg Flower Soup

Recipe by CJAY8248
READY IN: 27mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups chicken broth (about)
  • 3
    eggs (slightly beaten in a large serving bowl)
  • 4
    large dried Chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
  • 2
    teaspoons salt
  • 1
    teaspoon msg
  • 6
    ounces frozen peas (1/2 12 oz. pkg.)
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DIRECTIONS

  • Boil chicken broth, ginger and green onion 2 minutes.
  • Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
  • Pour soup slowly into serving bowl containing eggs. Stir gently.
  • Serve hot.
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