Spicy Egg Flower Soup

Serves 6

Turmeric gives this dish, which gets its name from the shapes that the eggs form in the hot soup, a bright orange color that highlights green peas, dark mushrooms and white tofu. For a shortcut, use frozen vegetables.

Ingredients: 
  • 1 tablespoon sesame or canola oil
  • 1 cup thinly sliced yellow onion
  • 2 tablespoons finely chopped garlic
  • 6 cups low-sodium vegetable broth
  • 1 (16-ounce) package tofu, sliced into thin, 2-inch long sticks
  • 3 green onions, cut into 2-inch pieces
  • 1 cup thinly sliced wood ear or other mushrooms
  • 1 cup snow peas
  • 1 teaspoon peeled and grated fresh turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 eggs, beaten
  • 3 cups cooked brown rice
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Method: 

Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring constantly to prevent sticking, until golden brown and just softened, about 4 minutes. Pour in broth and bring to a rapid simmer. Stir in tofu, green onions, mushrooms, snow peas, turmeric, pepper flakes and soy sauce; simmer for 5 minutes.

Stir pot of soup and pour spoonfuls of the egg into the swirling soup as you do. As soon as egg is cooked, serve soup hot, ladled over brown rice.

Nutritional Info: 
Per Serving:270 calories (70 from fat), 8g total fat, 1g saturated fat, 70mg cholesterol, 270mg sodium, 34g carbohydrate (4g dietary fiber, 3g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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