Egg Flower Soup Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Asian · Soups

Egg Flower Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. An all-time favorite any time of the year, but especially nice when served for a Feast of Lanterns dinner.

4 cups your own homemade chicken or vegetable broth, or good quality commercial
1 teaspoon ginger root, finely minced
1 tablespoon soy sauce
1 teaspoon sesame oil
few grindings pepper
3 eggs, whisked well
fresh chives, sliced

In saucepan combine broth, ginger, soy sauce, sesame oil and pepper. Bring to a boil, reduce heat and simmer about 5 minutes to develop flavors. Drizzle the beaten eggs into the simmering soup, stirring to make strands (flowers) of the eggs. When eggs are cooked (within 1 minute usually), remove from heat and serve immediately, garnished with chives.

Recipe created 2009-03-23.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.