I made the one below the last time I had a cold. I didn't use tofu in it but added some leftover shredded chicken.

Here is a link that might be useful: Egg Flower Soup

Most of the time I make from scratch and I don`t use a recipe anymore. I use whats in the frige. If you want easy and in a hurry I have use a dry chicken noodle soup mix add peas, green onion,mushrooms or favorite things to soup. Right before serving stir in eggs.

I made this one yesterday from Cooking Light.

Shrimp and Egg Flower Soup

Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining. Drizzle the egg into the soup while stirring to create "flowers." Total time: 45 minutes.

2 tablespoons cornstarch
2 tablespoons water
5 cups fat-free, less-sodium chicken broth
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
2 cups (4 ounces) presliced mushrooms
1 cup shredded carrot
1 cup frozen petite peas, thawed
3/4 pound medium shrimp, peeled and deveined, cut lengthwise
2 large eggs, lightly beaten
1/4 cup thinly sliced green onions

Combine cornstarch and water in a small bowl, stirring with a whisk.
Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 226(23% from fat); FAT 5.7g (sat 1.4g,mono 1.3g,poly 1.1g); PROTEIN 26.7g; CHOLESTEROL 235mg; CALCIUM 104mg; SODIUM 841mg; FIBER 4g; IRON 4.1mg; CARBOHYDRATE 15.6g

Holly Rudin Braschi
Cooking Light, JANUARY 2006

Linda