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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.