Close
Ingredients
| chicken broth: 4 cups |
| cornstarch: 3 Tbl |
| eggs: 2 (lightly beaten) |
| rice vinegar: 1 tsp |
| frozen peas: 1 1/2 cups (thawed) |
Chinese Egg Flower Soup (Ww)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- In a large saucepan bring broth to a boil over medium heat.
- Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.
- Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.
- Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.