Chinese Egg Flower Soup (Ww)

1. 1

   In a large saucepan bring broth to a boil over medium heat.

2. 2

   Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat.

3. 3

   Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar.

4. 4

   Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.