Egg Flower Soup
| Yield: | 4 Servings |
| Categories: | Chinese |
| 46 | fl | Clear chicken broth |
| 1/4 | c | Fresh green onions; chopped |
| 1 | tb | Corn starch; diluted in water |
| 4 | Eggs; lightly scrambled | |
| 1 | c | Firm tofu; cut into 3/4" cubes |
| 1/2 | c | Bamboo shoots; thinly sliced |
| 1/4 | c | White mushrooms; thinly sliced |
| 1/4 | c | Green peas |
| 2 | tb | Soy sauce |
| 1/2 | ts | Sesame oil |
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