Ingredients for Chinese Egg Flower Soup Ww
- Chicken Broth
- 1 tablespoon cornstarch
- 2 large eggs
- Rice Wine Vinegar
- Frozen Peas
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How to Make Chinese Egg Flower Soup Ww
- In a large saucepan, bring 4 cups of chicken or vegetable broth to a boil over medium heat.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup cold water until completely smooth.
- Slowly whisk the cornstarch mixture into the boiling broth.
- Reduce heat to low and simmer, stirring occasionally, until the soup slightly thickens (about 2-3 minutes).
- Reduce heat to low. Gently drizzle in 2 large eggs while continuously stirring the soup to create delicate egg ribbons. Cook for 1 minute.
- Stir in 1 tablespoon of rice vinegar.
- Cook 1 cup of frozen peas according to package directions.
- Divide the cooked peas evenly among 4 bowls.
- Ladle the hot soup over the peas and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
13g
Fat
6g
Carbs
4g