Friday, January 06, 2006

Egg Flower Vegetable Soup

Happy New Year! What was your first meal of the new year? I started my 2006 with good fortune at Mandarin King. I had the egg flower soup, Kung Pao Chicken, white rice, and of course tea. Lots and lots of Chinese tea. Not a bad way to start the year! I love Egg Flower soup, it is a simple, yet satisfying soup. As an Asian staple food, it has a short ingredient list and is easy to prepare. this week I made my own Egg Flower Soup.

Egg Flower Vegetable Soup
2 tbs corn starch
2 tbs water

5 cups chicken broth
1 tsp dark sesame oil
1 tbs TJ's low sodium soy sauce
1/4 + 1/8 tsp powdered ginger

1 cup frozen peas
2 cups Trader Joes Harvest Hodge Podge Eight Vegetable Mix (freezer section)

1/4 cup chives

1. Combine cornstarch and water.
2. Combine broth, oil, soy sauce, and ginger in a medium sauce pan; add corn starch mixture, bring to a boil.
3. Add peas and TJ's veggie mix, cook until tender 5-7 min
4. Slowly drizzle egg into soup, stir continually
5. Add chives


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