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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:

    8 mins

    3 mins

    5 mins

    ChrisMc's Note:

    Very simple, very quick - good comfort soup when it's cold out. Try this with stock instead of broth - it makes a noticable difference. I can find premade stock pretty easily now, and like it much better. The recipe (originally from chopstix.net) suggested 2 eggs - I though it was too much egg and not enough soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to a boil.
    2. 2
      Beat the egg with salt and sesame oil.
    3. 3
      Pour the egg into the stock very slowly while stirring.
    4. 4
      Add the soy sauce and garnish with onion.

    Ratings & Reviews:

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    Nutritional Facts for Egg-Flower Soup

    Serving Size: 1 (285 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 135.9
     
    Calories from Fat 53
    39%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.6 g
    8%
    Cholesterol 112.9 mg
    37%
    Sodium 2044.8 mg
    85%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.3 g
    17%
    Protein 10.2 g
    20%

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