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Chinese Egg Flower Soup Recipe No. 2


Ingredients
* 46 oz of clear chicken broth.
* 1/4 Cup of fresh chopped green onions.
* 1 tbsp of cornstarch diluted in 2/3 cup of cold water.
* 4 Eggs (large) (lightly scrambled)
* 1 Cup of firm Tofu, cut into 3/4 in. cubes.
* 1/2 Cup of thinly sliced bamboo shoots.
* 1/4 Cup of thinly sliced common mushrooms.
* 1/4 Cup of frozen, sweet green peas.
* 2 Tablespoons. of soy sauce.
* 1/2 Tsp. of sesame oil.

Directions
1. Scramble eggs. Set aside.
2. Bring chicken broth to a simmer.
3. Add peas, bamboo shoots, mushrooms and green onions to the simmering broth. Allow vegetables to cook for approx. 5 min.
4. While gently stirring the mixture, slowly add the pre-cooked (scrambled) eggs.
5. Stir for a minute then add the tofu, soy sauce, sesame oil and cornstarch mix.
6. Cover and allow to simmer for 7-10 minutes.
Serves 4.

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