Egg Flower Soup

6 ingredients
4 steps

Ingredients

  • 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.)

Directions

  1. 1
    Boil chicken broth, ginger and green onion 2 minutes.
  2. 2
    Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
  3. 3
    Pour soup slowly into serving bowl containing eggs. Stir gently.
  4. 4
    Serve hot.

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