Spicy Egg Flower Soup

iVillage Member
Registered: 08-07-2007
Spicy Egg Flower Soup
Tue, 03-25-2008 - 1:57pm
Spicy Egg Flower Soup

Dairy-free, Vegetarian


Turmeric gives this soup a bright orange background for green peas, dark mushrooms and pale tofu. For a shortcut, use frozen vegetables.


Serves 6

  • 1 tablespoon sesame or canola oil
  • 1 cup thinly sliced onion
  • 2 tablespoons minced garlic
  • 6 cups vegetable broth
  • 1 pound 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 (about 3 ounces)
  • 1 cup snow peas (about 4 ounces)
  • 1 teaspoon grated fresh or 1 teaspoon ground turmeric
  • 1 teaspoon crushed red pepper
  • 1 tablespoon soy sauce or tamari, more to taste
  • 2 eggs
  • Cooked brown rice

Preheat a large soup pot or Dutch oven over medium high heat. When hot, add oil, onion and garlic, stirring constantly to prevent sticking and allow rapid cooking. Stir-fry until onions are browned on edges, about 4 minutes. Pour in broth and bring to a rapid simmer. Stir in tofu, green onions, mushrooms, snow peas, turmeric, crushed red pepper and soy sauce. Simmer for 5 minutes. In a small bowl, beat eggs. Stir pot of soup and pour tablespoonfuls of egg mixture into swirling broth, stirring to draw "flowers" from egg strands into the soup. As soon as egg strands are cooked, serve hot over brown rice.


Nutrition Info

Per serving (About 15oz/418g-wt.): 180 calories (70 from fat), 7g total fat, 1g saturated fat, 11g protein, 16g total carbohydrate (3g dietary fiber, 6g sugar), 70mg cholesterol, 680mg sodium

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