Egg flower soup

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.7
  • Total Fat: 2.7 g
  • Cholesterol: 93.0 mg
  • Sodium: 1,483.4 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Egg flower soup calories by ingredient


Yummy restaurant flavor Chinese egg flower soup. Yummy restaurant flavor Chinese egg flower soup.
Number of Servings: 6


    3.0 large Egg, fresh, whole, raw
    1.0 tbsp Salt
    1.0 cup (8 fl oz) Chicken Broth or Bouillon
    1.0 cup, chopped Carrots, raw
    1.0 stalk, large (11"-12" long) Celery, raw
    1.0 cup, pieces or slices Mushrooms, fresh
    0.5 cup Peas, frozen
    0.01 cup Cornstarch


Fill a cooking pot with 8 cups of water. Add veggies and boulionn bring to a boil. When veggies are cooked through scramble 3 eggs really well. While soup is at a rolling boil then add the scrambled eggs. Mix cold water and corn starch in a separate bowl. When mixed add to boiling water. Stir and let sit for 10 min. And enjoy! Serving Size: 6 cups

Number of Servings: 6.0

Recipe submitted by SparkPeople user DECHENNE.

Member Ratings For This Recipe

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    Yummy - 1/6/17