Egg flower soup
Yummy asian soup ive loved since i was little
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- 1 tablespoon soy sauce
- 4 cups chicken stock
- 2 teaspoons cornstarch
- 1 cup frozen peas and carrots
- 1/4 cup green onion thinly sliced
- 1 cup fresh mushrooms thinly sliced
- Carbohydrate 29.791888542323 g
- Cholesterol 6.384 mg
- Fat 7.82348083345957 g
- Fiber 6.87175011264159 g
- Protein 38.2498508341615 g
- Saturated Fat 2.16515843752135 g
- Serving Size 1 1 Serving (953g)
- Sodium 4567.26243713092 mg
- Sugar 22.9201384296814 g
- Trans Fat 0.667436875038645 g
- Calories 325 calories
Heat stock with frozen peas and carrots over high heat until hot, reduce heat so that broth simmers gently. Blend soy sauce into cornstarch in cup until smooth, stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly. Beat egg with egg white in small bowl, stirring constantly in one direction. Slowly pour egg mixture in a thin stream into soup. Add mushrooms, salt, and pepper to taste. Serve by itself or with chow mein noodles.
