Whitney's Egg Flower Soup4 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“Traditional Chinese egg flower soup with a secret ingredient that makes it divine.” - by Whitney L
Original recipe yields 2 servings
- Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
Amount Per Serving (2 total)
- 71 cal
- 4 g
- 3.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Love the secret ingredient – peas. I now make this regularly, but do a couple of things differently - personal preference. I use 1 egg plus 2 egg whites, 2 scallions instead of 1. I also add ½ tsp..." See more soy sauce. Dark sesame oil is a must - use about 3 drops. This is a quick, delicious meal for one."
"It's an okay recipe. I didn't like the sesame oil. Otherwise it was a nice meal...." See more"
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