Ingredients for Deborah Lee's Egg Flower Jewel Soup
- Chicken Flavored Ramen Noodles
- Frozen Mixed Vegetables
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- Chicken Flavored Bullion Cubes
- Pepper
- 2 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt
- Chinese Noodles
- Baby Shrimp
- Chicken Breast
- Imitation Crabmeat
- Tofu
- Chinese Vegetables
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How to Make Deborah Lee's Egg Flower Jewel Soup
- In a small bowl, whisk together cornstarch and water until smooth.
- In a medium saucepan, bring the chicken broth to a simmer over medium heat.
- Slowly drizzle in the cornstarch mixture, stirring constantly to prevent lumps. Cook until the broth slightly thickens (about 1 minute).
- Stir in soy sauce and sesame oil.
- Add frozen Chinese vegetables and shrimp (if using). Cook for 2-3 minutes, or until heated through.
- Pour in the beaten eggs while stirring gently in a circular motion to create egg ribbons. Cook for 1-2 minutes, until the eggs are cooked but still tender.
- Remove from heat and stir in the sliced green onions.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
3g
Fat
12g
Carbs
7g
