Chinese Egg Flower Soup Ww Recipe

Delight in this incredibly light and flavorful Chinese Egg Flower Soup! Ready in just 15 minutes, this 3-point Weight Watchers recipe (source: WW 5-Ingredient Cookbook) is perfect for a quick and healthy weeknight meal. Silky smooth broth, fluffy egg ribbons, and vibrant peas create a culinary masterpiece that's surprisingly easy to make.

Prep Time 5 mins
Cook Time 15 mins
Calories 136.3 kcal
Protein 21g
Rating 4.0 (2 Reviews)
Chinese Egg Flower Soup Ww 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chinese Egg Flower Soup Ww

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How to Make Chinese Egg Flower Soup Ww

  1. In a large saucepan, bring 4 cups of chicken or vegetable broth to a boil over medium heat.
  2. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup cold water until completely smooth.
  3. Slowly whisk the cornstarch mixture into the boiling broth.
  4. Reduce heat to low and simmer, stirring occasionally, until the soup slightly thickens (about 2-3 minutes).
  5. Reduce heat to low. Gently drizzle in 2 large eggs while continuously stirring the soup to create delicate egg ribbons. Cook for 1 minute.
  6. Stir in 1 tablespoon of rice vinegar.
  7. Cook 1 cup of frozen peas according to package directions.
  8. Divide the cooked peas evenly among 4 bowls.
  9. Ladle the hot soup over the peas and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

13g

Fat

6g

Carbs

4g