Recipe - Egg Flower Soup

46 fl Clear chicken broth
One fourth cup Fresh green onions; chopped
1 tablespoon Corn starch; diluted in
water
4 Eggs; lightly scrambled
1 cup Firm tofu; cut into 3/4"
cubes
One half cup Bamboo shoots; thinly cut or sliced up
One fourth cup White mushrooms; thinly
cut or sliced up
One fourth cup Green peas
2 tablespoon Soy sauce
One half teaspoon Sesame oil

Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and
green onions to the simmering broth. Allow vegetables to cook for
approximately 5 minutes. While gently stirring the mixture, slowly add the
eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch.
Cover and allow to simmer for seven to ten minutes. Serve immediately.

Recipe by: Richard Garcia (Stuart's Chinese Recipes Page)

Posted to MCRecipe Digest by "rich_sf@pacbell.net" rich_sf@pacbell.net
on Feb 21, 1998