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

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.

03/31/2018

recipepes.com Whitney's Egg Flower Soup, recipe PT15M PT1H 5 455 calories

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Whitney's Egg Flower Soup

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