Stuart's Chinese Recipes Page
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Egg Flower Soup Recipe
46 Fl. oz of clear chicken broth.
1/4 Cup of fresh chopped green onions.
1 Tbl.sp. of corn starch diluted in 2/3 cup of cold water.
4 Eggs (large). (lightly scrambled)
1 Cup of firm Tofu cut into 3/4 in. cubes.
1/2 Cup of thinly sliced bamboo shoots.
1/4 Cup of thinly sliced common mushrooms.
1/4 Cup or just a little less of frozen, sweet green peas.
2 Tbl.sp. of soy sauce.
1/2 Tsp. of sesame oil.
Preparation:
Bring chicken broth to a simmer. Add peas,bamboo shoots,mushrooms, and
green onions to the simmering broth. Allow vegetables to cook for
approx. five minutes. Then while gently stirring the mixture, slowly add
the eggs. Stir for a minute, and then add the tofu, soy sauce, sesame
oil and corn starch. Cover and allow to simmer for seven to ten minutes,
then serve. Serves 4.
Contributed by: Richard Garcia
Compliment the chef.