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Michael in Phoenix

My recipe for Egg Flower Soup

Veteran Member
5777 posts
Joined: Dec 9, 2005


Posted to Thread #13729 at 4:23 am on Feb 9, 2009

Egg Flower Soup

2 quarts (8 cups) chicken broth (I use Swanson low salt)
3 green onions (cut in 2-inch lengths)
1 inch piece of fresh ginger (cut in 1/8 inch slices)
6 sprigs cilantro
2 cloves garlic, peeled, trimmed, sliced
1 tbsp. sesame oil
2 tbsp. soy sauce
Freshly ground pepper to taste
5 tbsp. corn starch, dissolved in 5 tbsp. water
5 large eggs, lightly beaten
1 green onion, sliced on the bias for garnish

Bring broth to a boil. Add onions, ginger, cilantro, garlic, sesame oil, soy sauce, and pepper. Return to very slow simmer, uncovered, for 10 minutes. Strain broth into 3 quart sauce pan. Discard solids.

Bring just to boiling. Stir broth in a circle until a vortex forms. Pour beaten eggs into broth in a steady stream.

Add 1/2 of cornstarch slurry, stirring as you go. Return to slow simmer, allowing the soup to thicken, and test consistency. Add more slurry if you like a thicker soup.

Adjust seasoning, adding more soy sauce (or salt) if needed.

Ladle into bowls; garnish with green onions.



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