Egg Flower Soup


Food.com
27 mins (prep 20, cooking 7)
7 ingredients
6 servings
Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.

Categories:  <-30-mins , easy , 3-steps-or-less , soups-&-stews , time-to-make , asian ,
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Ingredients

  • 6 cups chicken broth (about)
  • 3 eggs (slightly beaten in a large serving bowl)
  • 4 large dried chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
  • 2 teaspoons salt
  • 1 teaspoon msg
  • 6 ounces frozen peas (1/2 12 oz. pkg.)

Nutrition

Serving Size (267.12 g)
Servings 6
Amount per Serving
Calories 336.51 Calories from Fat 100.89
% Daily Value *
Total Fat 11.21g 103.48%
Saturated Fat 3.08g 92.34%
Trans Fat 0.0g %
Cholesterol 158.52mg 317.04%
Sodium 1411.47mg 352.87%
Total Carbohydrate 4.41g 8.81%
Dietary Fiber 1.28 g 30.62%
Sugars 1.49 g %
Protein 54.5g 654.02%
Vitamin A 661.52IU% Vitamin C 5.1mg%
Calcium 30.38mg% Iron 2.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
msg
 

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