Ma'S Egg Flower Soup

Name: Ma'S Egg Flower Soup
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

13 ingredients

8 steps

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

Directions

1

Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
2

Place broth into a pot with the sliced carrot. Put on Medium high heat.
3

Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
4

When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
5

Add Onions and mushrooms mixture to the broth stir.
6

Place the eggs in the toful bowl, add white pepper and beat well.
7

Gentle pour egg mixture over soup and stir.
8

I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.