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.
If you like Egg Flower Soup Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Egg Flower Soup, do share with us and we would be glad to give it a try.
Leave a Reply