Ingredients
-
8
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
2
-
2
-
2
-
3
-
1/8
-
2
-
-
Directions
Ma’s Egg Flower Soup, This is a wonderful soup I came up with it because I liked the instant packets but with a large family needed a larger inexpensive version My children ages 4 and up enjoy this one too It is a light flavorful soup that is also quick and easy to make I prepare this with preminced garlic and jarred shredded ginger for ease and speed, staples in my kitchen , Looks good! Use vegetable broth to make this vegetarian as tagged
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Steps
|
1
Done
|
Place Tofu, Garlic, Ginger, Soy Sauce, and Vinegar in a Small Bowl to Marinade. Set Aside, Stirring Occasionally. |
|
2
Done
|
Place Broth Into a Pot With the Sliced Carrot. Put on Medium High Heat. |
|
3
Done
|
Put Dice Onions, Mince Woodear Mushrooms and Frozen Greens Into a Small Bowl. |
|
4
Done
|
When the Broth Comes to a Boil Let Simmer 1 Minute. Add Tofu Mixture and Stir. Save Bowl. |
|
5
Done
|
Add Onions and Mushrooms Mixture to the Broth Stir. |
|
6
Done
|
Place the Eggs in the Toful Bowl, Add White Pepper and Beat Well. |
|
7
Done
|
Gentle Pour Egg Mixture Over Soup and Stir. |
|
8
Done
|
I Serve This Alone For Lunch or With Spring Rolls and Stir Fried Rice For a Full Dinner. |
