Ingredients
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4
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3
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2
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1
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1 1/2
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-
-
-
-
-
-
-
-
-
Directions
Chinese Egg Flower Soup (Ww), Only 3 points plus. Recipe source WW Just 5 Cookbook., This is a good flavored, mild soup that is sure to please all. I did reduce the cornstarch to about 1 tbl or so – I like a bit of body to the soup, but 3 tbl seemed to be too much. I also added chopped scallions, I think they work very well with this type of soup. I also added some rehydrated sliced shiitake mushrooms, almost more like a garnish, but it does also add flavor. You could also add some shredded carrot or snow peas for interest. I like to beat up the eggs fairly well, and swirl them in, leaving the strands rather long.Thanks for posting!
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Steps
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1
Done
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In a Large Saucepan Bring Broth to a Boil Over Medium Heat. |
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2
Done
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Whisk Cornstarch and 1/4 Cup Water in a Small Cup Until Smooth; and Then Whisk Mixture Into Broth. Simmer Until Soup Thickens (2-5 Minutes). Reduce Heat. |
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3
Done
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Drizzle Eggs Into Soup While Stirring Quickly and Cook For One Mintute and Then Stir in Vinegar. |
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4
Done
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Heat Peas According to Package Directions and Then Divide Into 4 Bowls. Ladle Soup Over the Peas. |
