Ma's Egg Flower Soup

Ingredients

• 8 cups chicken broth
• 1 chinese red peppers (optional)
• 1 carrot, finely sliced discs
• 1/2 cup diced firm tofu (1/4-inch)
• 1/4 cup soy sauce
• 1 tablespoon shredded pickled ginger
• 1 minced garlic clove
• 2 tablespoons rice vinegar
• 2 ounces woodear mushrooms
• 2 green onions, some tops too
• 3 tablespoons frozen greens
• 1/8 teaspoon white pepper
• 2 eggs

Directions

1. 1

   Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.

2. 2

   Place broth into a pot with the sliced carrot. Put on Medium high heat.

3. 3

   Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.

4. 4

   When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.

5. 5

   Add Onions and mushrooms mixture to the broth stir.

6. 6

   Place the eggs in the toful bowl, add white pepper and beat well.

7. 7

   Gentle pour egg mixture over soup and stir.

8. 8

   I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.