Egg Flower Soup

• 46 oz of clear chicken broth.
• 1/4 Cup of fresh chopped green onions.
• 1 tbsp of cornstarch diluted in 2/3 cup of cold water.
• 4 Eggs (large) (lightly scrambled)
• 1 Cup of firm Tofu cut into 3/4 in. cubes.
• 1/2 Cup of thinly sliced bamboo shoots.
• 1/4 Cup of thinly sliced common mushrooms.
• 1/4 Cup or just a little less of frozen, sweet green peas.
• 2 Tbl.sp. of soy sauce.
• 1/2 Tsp. of sesame oil.

1. Bring broth to a simmer.
2. Add peas,bamboo shoots,mushrooms, and green onions to the simmering broth.
3. Allow vegetables to cook for approx. 5 min.
4. While gently stirring the mixture, slowly add the eggs.
5. Stir for a minute, and then add the tofu, soy sauce, sesame oil and cornstarch.
6. Cover and allow to simmer for 7-10 minutes.

Serves 4.