Spicy Egg Flower Soup

Serves 6
Time 25 min

Turmeric gives this dish, which gets its name from the shapes that the eggs form in the hot soup, a bright orange color that highlights green peas, dark mushrooms and white tofu. For a shortcut, use frozen vegetables.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespoonsesame or canola oil
    1/2 mediumyellow onion, thinly sliced
    4 clovesgarlic, finely chopped
    6 cupslow-sodium vegetable broth
    1 package (16-ounce)tofu, sliced into thin, 2-inch long sticks
    3green onions
    1 cupthinly sliced wood ear or other mushrooms, cut into 2-inch pieces
    1 cupsnow peas
    1 teaspoongrated fresh turmeric or 1 teaspoon ground turmeric
    1 teaspooncrushed red chile flakes
    1 tablespoonlow-sodium soy sauce or tamari
    2eggs, beaten
    3 cupscooked brown rice

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Method

Heat oil in a large soup pot or Dutch oven over medium-high heat.


Add onion and garlic and cook, stirring constantly, until lightly brown around the edges and just softened, about 4 minutes.


Pour in broth and bring to a simmer.


Stir in tofu, green onions, mushrooms, snow peas, turmeric, pepper flakes and soy sauce; simmer until vegetables are tender, about 5 minutes.


Stir pot of soup and pour spoonfuls of the egg into the swirling soup as you do.


As soon as egg is cooked, serve soup hot, ladled over brown rice.

Nutritional Info

Serving Size

Calories

270

Total Fat

8g

Saturated Fat

1g

Cholesterol

70mg

Sodium

270mg

Total Carbohydrate

34g

Dietary Fiber

4g

Total Sugars

3g

Protein

11g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.