Ma's Egg Flower Soup

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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.

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Steps

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Place tofu , garlic , ginger , soy sauce , and vinegar in a small bowl to marinade.

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Set aside , stirring occasionally.

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Place broth into a pot with the sliced carrot.

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Put on medium high heat.

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Put dice onions , mince woodear mushrooms and frozen greens into a small bowl.

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When the broth comes to a boil let simmer 1 minute.

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Add tofu mixture and stir.

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Save bowl.

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Add onions and mushrooms mixture to the broth stir.

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Place the eggs in the toful bowl , add white pepper and beat well.

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Gentle pour egg mixture over soup and stir.

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I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

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Ingredients

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chicken broth, chinese red peppers, carrot, firm tofu, soy sauce, pickled ginger, minced garlic clove, rice vinegar, mushrooms, green onions, greens, white pepper, eggs