egg flower soup

Name: Egg Flower Soup
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 5 cup(s) chicken stock; 2 teaspoon(s) each grated ginger and minced garlic; 1 tablespoon(s) soy sauce; 1 teaspoon(s) toasted sesame oil; 1 teaspoon(s) chinese 5 spice powder; 1 tablespoon(s) cornstarch; 4 tablespoon(s) water; 2 large eggs beaten; 2 - scallions chopped for garnish

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barbara lentz

beulah, MI

Updated on Oct 8, 2018

Great flavor aka Egg drop soup

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

5 cups chicken stock
2 teaspoons each grated ginger and minced garlic
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chinese 5 spice powder
1 tablespoon cornstarch
4 tablespoons water
2 large eggs beaten
2 - scallions chopped for garnish

How To Make egg flower soup

Step 1

Place the chicken stock in a large stock pot. Add the ginger, garlic, soy sauce, sesame oil, and Chinese 5 spice. Bring to a boil. Mix the cornstarch with the water.

Step 2

Whisk the cornstarch mixture into the pot to thicken. Whisk in the beaten eggs. Taste and adjust for salt. Garnish with the scallions.
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