Whitney's Egg Flower Soup

Whitney's Egg Flower Soup
  • 2 cups chicken broth
  • white pepper to taste
  • 2 dashes sesame oil
  • 1 egg, beaten
  • 2 tablespoons peas
  • 1 green onion, chopped


  1. Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

04/01/2018
Whitney's Egg Flower Soup, recipe PT15M PT1H 5 455 calories

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