I combined this recipe with her egg flower soup recipe. I cooked it as written, but added 1/4 tsp white pepper, about 8 mushrooms chopped up, and 2 extra cups of broth, which I kept seperate and simmered, and cooked the egg ribbons in, and then added it all to the rest of the soup. Topped it with wonton strips and sliced green peppers. It was delicious!
