Ma's egg flower soup (recipe)

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Ma's egg flower soup (recipe)
NameMa's egg flower soup
IngredientsChicken broth Carrot Firm tofu Soy sauce Pickled ginger Minced garlic clove Rice vinegar Mushrooms Green onions Greens White pepper Eggs
Cooktime (in hours)0.166666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.333333334
Keto friendlinessKeto friendly
Calories74.2
Fat3
Protein8.4
Carbohydrate3
Fiber0.5
Net carbohydrates2.5
Sugar1.6
Saturated fat0.8
Cholesterol (mg)52.9
Sodium1290.7
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Ma's egg flower soup (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Ma's egg flower soup (recipe) details
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Ma's egg flower soup (recipe)


  1. Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
  2. Place broth into a pot with the sliced carrot. Put on Medium high heat.
  3. Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
  4. When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
  5. Add Onions and mushrooms mixture to the broth stir.
  6. Place the eggs in the toful bowl, add white pepper and beat well.
  7. Gentle pour egg mixture over soup and stir.
  8. I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

    Food tags
    Vegetable, Japanese, Asian, Kid Friendly, Kosher, Brunch,, Beginner Cook, Easy, Inexpensive


Ma's egg flower soup (recipe) details

Time:
Prep Time in Hours and Mins:20M

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