Ma's Egg Flower Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 cups chicken broth
• 1 chinese red peppers (optional)
• 1 carrot, finely sliced discs
• 1/2 cup diced firm tofu (1/4-inch)
• 1/4 cup soy sauce
• 1 tablespoon shredded pickled ginger
• 1 minced garlic clove
• 2 tablespoons rice vinegar
• 2 ounces woodear mushrooms
• 2 green onions, some tops too
• 3 tablespoons frozen greens
• 1/8 teaspoon pepper
• 2 eggs

Recipe

• 1 place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. set aside, stirring occasionally.
• 2 place broth into a pot with the sliced carrot. put on medium high heat.
• 3 put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
• 4 when the broth comes to a boil let simmer 1 minute. add tofu mixture and stir. save bowl.
• 5 add onions and mushrooms mixture to the broth stir.
• 6 place the eggs in the toful bowl, add pepper and beat well.
• 7 gentle pour egg mixture over soup and stir.
• 8 i serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.