Soups recipes

Tofu Egg Flower Soup

Course : Soups
Serves: 7 cups

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Ingredients:

1 1/2 tablespoons cornstarch

1/3 cup water

6 cups chicken broth

1 cup cubed tofu -- (soy bean curd)

1 slice ginger root -- (2 x 1 x 1/8 inch)

1/2 teaspoon sugar

1/8 teaspoon pepper

3 large eggs -- beaten

1 teaspoon sesame seed oil

1 medium green onion -- minced

Preparation / Directions:

Combine cornstarch and water; stir well, and set aside. Bring broth to a boil. Add tofu, ginger root, sugar, and pepper; boil mixture 1 minute. Stir in cornstarch mixture; boil 1 minute. Remove from heat. Slowly pour beaten egg into soup, stirring constantly. The egg forms lacy strands as it cooks. Remove ginger root. Stir in sesame seed oil, and sprinkle with onion. Serve immediately.

Tofu Egg Flower Soup

Ingredients:

Preparation / Directions:

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