Whitney's Egg Flower Soup

Whitney's Egg Flower Soup

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Whitney L
Recipe by  Whitney L

“Traditional Chinese egg flower soup with a secret ingredient that makes it divine.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. 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.

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Reviews (6)

Rate This Recipe
TROXEL
23

TROXEL

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 soy sauce. Dark sesame oil is a must - use about 3 drops. This is a quick, delicious meal for one.

Nicole
6

Nicole

It's an okay recipe. I didn't like the sesame oil. Otherwise it was a nice meal.

Tiffness23
4

Tiffness23

Delicious and perfect. I just added a bit of soy sauce at the end. Thank you!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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