Spicy Egg Flower Soup

Spicy Egg Flower Soup

Rated:
Recipe Rating: 3.58954
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
  • 1/2 medium yellow onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 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 crushed red chile 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 onion and garlic and cook, stirring constantly, until lightly brown around the edges and just softened, about 4 minutes. Pour in broth and bring to a simmer. Stir in tofu, green onions, mushrooms, snow peas, turmeric, pepper flakes and soy sauce; simmer until vegetables are tender, about 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 carbohydrates, (4 g 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.