Easy Egg Flower Soup

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Hey guys!

You might notice that I really like Asian food.  It’s super easy to make for lunch when I get home, and also easy to throw in a crockpot.  So although I cannot promise that I will stop making Asian foods, I can promise there will be new types appearing on my blog!

This is super easy and delicious for lunch or a side to your homemade Chinese takeout!  Plus, it’s low-cal!


1 tsp. olive oil

1 small garlic clove

1/2 tsp. ground ginger

1 1/4 c. low sodium chicken broth + 1/4 c. set aside

1/2 Tbs. cornstarch

1 egg

Splash of milk

1/4 c. peas

1/4 c. corn

2 tsp. chives

Salt and Pepper, to taste


In a pot, saute the garlic and ginger in the oil.  Add the 1 1/4 c. chicken stock, peas, and corn.  Let it heat to a boil. 

Meanwhile, whisk together the egg and milk.  Also mix together the cornstarch and leftover stock.  Reduce the chicken stock to a simmer.  Using a fork, stream the egg into the liquid, like ribbons.  Use a thin stream or it will clump up and most likely scramble.

Stir in the slurry (chicken stock and cornstarch) and cook until slightly thickened.  Add salt and pepper.  Sprinkle with chives.

That’s it!  Super easy.

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Might I suggest you serve it with a little low sodium soy sauce…?

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Or some hot chili paste…?

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Becuase that’s what I would do.

Stay Serendipitous!




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