I’m a little under the weather this week and one of my all-time favorite “home-healing” meals is this beauty – Egg Flower Soup! I usually just pick up a vat of it at our neighborhood Chinese restaurant, but during “the quarantine times” I thought I’d give home made a try. I’ve made it a few times now and it’s actually really fast and easy. NOTE: I made a little half batch for this post, so the recipe listed will actually make enough for four.
4 cups chicken broth
1 slice of ginger root, candied is fine (or substitute 1/4 teaspoon ground)
1/2 teaspoon sugar
1 Tablespoon soy sauce
1/4 teaspoon white pepper*
1/2 teaspoon toasted sesame oil
2 large eggs, well beaten
1/4 cup corn kernels, optional (can also be peas & carrots)
2 1/2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Salt to taste
Green onions, sliced (for garnish)
* This is the secret ingredient that makes it really taste right.
Beat eggs in a small bowl, and set aside. Mix the cornstarch and water, also set aside. Add chicken stock, corn, sugar, white pepper, and soy sauce to a medium saucepan and bring to a boil, then turn down to a simmer.
Stir the cornstarch and the water once more as there may be settling. Add it to the stock and stir it until the soup thickens. It may take a couple of minutes – and the water MUST be boiling at least a little. (If you prefer a little thicker consistency, repeat with an additional 1 tsp + 1 tsp water).
Use chopsticks (or a spoon) to slowly swirl the soup in one direction. Slowly drizzle half the eggs in a thin stream while continuing to swirl with your chopsticks. Wait 30 seconds for the eggs to cook then do the same for the other half.
Turn off the heat and add the corn and toasted sesame oil. Season with salt according to taste. Garnish with scallions and serve immediately. Mmmm!
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