Egg Flower Soup
Grrrrrgh!
Course : Chinese
From: HungryMonster.com
Serves: 4
 

Ingredients:

46 ounces clear chicken broth
1/4 cup fresh green onions -- chopped
1 tablespoon corn starch -- diluted in water
4 large eggs -- lightly scrambled
1 cup firm tofu -- cut into 3/4 inch cubes
1/2 cup bamboo shoots -- thinly sliced
1/4 cup white mushrooms -- thinly sliced
1/4 cup green peas
2 tablespoons soy sauce
1/2 teaspoon sesame oil
 

Preparation:

Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approximately 5 minutes. While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch. Cover and allow to simmer for seven to ten minutes. Serve immediately.