See Also: Asian · Cooking Club · Soups
Flower Drum Soup
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 - 5 cups chicken or vegetable broth (your own homemade, or a good quality ready made)
1 tablespoon soy sauce
1/2 teaspoon sea salt (may not need it, depends on the broth!)
1/2 cup finely diced fresh cucumber
2 eggs
5 - 6 chives, thinly sliced
fresh edible flowers (nasturciums, other blossoms)
In saucepan heat the broth, soy sauce, salt and cucumber. Bring to a boil, reduce to simmer for 2-3 minutes. In meantime, whisk the eggs in a glass measuring cup to break up the yolk but not to make it fluffy. Remove the soup pan from the heat and using a fork gently and slowly pour in the eggs, gradually in a small stream to form small noodle like shreds. Serve in soup bowls garnished with sliced chives and fresh flowers.
Recipe created 2013-07-22.
