Ma's Egg Flower Soup
This is a wonderful soup. I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version. My children ages 4 and up enjoy this one too. It is a light flavorful soup that is also quick and easy to make. I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen.
Ingredients
8 serv.- chicken broth↗8 cups
- chinese red peppers (optional)↗1
- carrot, finely sliced discs↗1
- diced firm tofu (1/4-inch)1⁄2 cup
- soy sauce↗1⁄4 cup
- shredded pickled ginger1 tablespoon
- minced garlic clove1
- rice vinegar↗2 tablespoons
- woodear mushrooms2 ounces
- green onions, some tops too↗2
- frozen greens3 tablespoons
- white pepper1⁄8 teaspoon
- eggs↗2
Step-by-step instructions
- 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.
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