WHITNEY'S EGG FLOWER SOUP
Traditional Chinese egg flower soup with a secret ingredient that makes it divine.
Provided by Whitney L
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g
VEGETARIAN EGG FLOWER SOUP
A full-flavoured, traditional Chinese soup perfect for starters or even for lunch on a cold day. Very quick and very easy.
Provided by Downs10
Categories Vegetable
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- With the flat of a heavy knife, crush the lemongrass stalks.
- Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
- In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
- Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.
Nutrition Facts : Calories 76, Fat 4.7, SaturatedFat 0.7, Sodium 36.2, Carbohydrate 6.9, Fiber 0.9, Sugar 5.1, Protein 2.5
VEGETARIAN EGG DROP SOUP
Steps:
- Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
- Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.
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