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    You are in: Home / Chinese / Egg Flower Soup Recipe
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    Egg Flower Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Bergy's Note:

    Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
    • 4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
    • 3 3/4 cups chicken stock
    • 1 teaspoon soy sauce
    • 3 tablespoons fresh coriander, chopped
    • 1 scallion, finely chopped
    • 3 eggs, whisked until frothy
    • salt
    • pepper

    Directions:

    1. 1
      Heat the lard in a saucepan and saute the mushrooms for 1 minute.
    2. 2
      Pour in the stock and bring to a boil, simmer 1 minute.
    3. 3
      Add soy, coriander,& scallion.
    4. 4
      Pour in the eggs in a steady stream, do not stir.
    5. 5
      Remove from heat season with salt and pepper.
    6. 6
      Divide between individual soup bowls& serve.

    Ratings & Reviews:

    • on October 28, 2002

      55

      Great stuff Bergy! The corriander and dried mushrooms (I used shitakki) are a must. The family loved this- I will make again and again. Oh- I also added a bit of cornstarch to thicken things up a bit. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg Flower Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 448.2
     
    Calories from Fat 266
    59%
    Total Fat 29.6 g
    45%
    Saturated Fat 10.3 g
    51%
    Cholesterol 346.5 mg
    115%
    Sodium 918.9 mg
    38%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 9.5 g
    38%
    Protein 21.9 g
    43%

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