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Egg Flower Soup

chef.julissa's picture
Ingredients
  Unsalted chicken stock 4 Cup (64 tbs)
  Chicken stock 4 Cup (64 tbs), unsalted
  Chinese wine 2 Tablespoon
  Sesame oil 1 Teaspoon
  Soy sauce To Taste
  Eggs 2 , lightly beaten
  Chopped spring onions 3 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

MAKING
1) In a saucepan add wine and sesame oil and boil the stock.
2) Add soya sauce as per taste.
3) In a bowl beat eggs with half-teaspoon salt.
4) Transfer into the boiling soup. Stir once or twice.

SERVING
5) Serve immediately, sprinkled with chopped spring onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.106665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 112.9 mg37.6%

Sodium 708.8 mg29.5%

Total Carbohydrates 12 g4.2%

Dietary Fiber 0.29 g1.2%

Sugars 4.6 g

Protein 14 g28.4%

Vitamin A 4.8% Vitamin C 4.3%

Calcium 3.9% Iron 9.3%

*Based on a 2000 Calorie diet

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Egg Flower Soup Recipe