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Asian: Egg-Flower Soup

Source of Recipe

Internet


Recipe Introduction

One of the simplest soups to make, egg-flower complements nearly any menu. Once the stock simmers, assembling the soup takes only 30 seconds.

List of Ingredients

4 cups chicken stock
6 slices fresh ginger
Salt and black pepper, to taste
1/4 cup thinly sliced green onion
1/2 cup fresh or frozen peas
3 eggs, lightly beaten




Recipe

Add ginger to stock; bring to a boil. When boiling, discard ginger and season stock to taste with salt and pepper. Add green onions and peas. Pour eggs over surface of soup, allow to set for a few seconds, then use long chopsticks to stir briskly, creating tender "egg flowers." Serve immediately, before the eggs toughen.

YIELD: 6 - 1/2 Cup Servings