Egg Flower Soup
Traditional Chinese egg flower soup recipe with a secret ingredient that makes it divine. Sesame oil adds a lovely aroma to this Chinese soup.
Check it out the Egg Flower Soup Recipe here!!
[one_fourth]Prep Time:5 minutes + marination[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 8 spring onions , thinly sliced
- 1 tsp sesame oil
- I tbsp light soy sauce
- salt and pepper to taste
- 1 egg , lightly whisked
- 3 -1/2 cups chicken stock
[/tab] [tab]Yield:4 servings
Amount Per Serving:
- Calories:71 kcal
- Carbohydrates: 3.4 g
- Cholesterol: 111 mg
- Fat: 4 g
- Fiber: 0.7 g
- Protein:4.8 g
- Sodium: 1007 mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Divide the spring onions (shallots) between 4 individual bowls and sprinkle with a few drops of sesame oil.
Put the stock into a saucepan and bring to the boil. Add the soy sauce and seasoning.
Turn off the heat, then trickle in the egg in a thin stream, trailing it over the surface in a figure-of eight movement; do not stir.
As soon as the egg sets – within about 30 seconds – ladle the soup into the bowls. Egg Flower Soup is ready to serve.
- Serve hot with bread sticks.
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