Soups Recipes - Egg Flower Soup Recipe

Ingredients

• 1.2 liters/2 pints/5 cups fresh chicken or vegetable stock

• 10ml/2 tsp peeled, fresh root ginger, grated

• 10ml/2 tsp light soy sauce

• 5ml/1 tsp sesame oil

• 5ml/1 tsp Chinese five-spice powder

• 15-30ml/1-2 tbsp corn flour (cornstarch)

• 2 eggs

• salt and ground black pepper

• 1 spring onion (scallion), very finely sliced and 15ml/1tbsp roughly chopped coriander (cilantro) to garnish

Serves 4

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Method:

1. Put the chicken or vegetable stock into a large pan with the ginger, soy sauce, oil and five-spice powder.

2. Bring to the boil and allow to simmer gently for about 10 minutes.

3. Blend the corn flour in a measuring jug with 60-75ml/4-5 tbsp water and stir into the stock Cook, stirring constantly, until slightly thickened. Season to taste with salt and pepper.

4. In a jug (pitcher), beat the eggs with 30ml/2 tbsp cold water until the mixture becomes frothy.

5. Bring the soup back just to the boil and drizzle in the egg mixture, stirring vigorously with chopsticks.

6. Serve at once in warmed individual serving bowls sprinkled with the sliced spring onions and chopped coriander or parsley.

Note: This simple healthy soup is flavored with fresh root ginger and Chinese five-spice powder. It is quick and delicious and can be made at the last minute.

Cook's Tip : This soup is a good way of using up leftover egg yolks or whites, which have been stored in the freezer and then thawed. When adding the egg to the soup, use a jug with a fine spout to form a very thin drizzle.