In no time you will enjoy
this delicious heart warming soup. Perfect to serve before a
stir fry dish.
Chinese
Egg Flower Soup
- 3 cups chicken broth
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon granulated sugar
1 teaspoon grated gingerroot
1 clove garlic, minced
2 large eggs, beaten
3 green onions, trimmed and thinly sliced
- In a medium saucepan combine
broth, soy sauce, sesame oil, sugar, ginger and garlic; bring
to a boil over medium heat, reduce heat and simmer for 5 minutes.
- Whisk in eggs while soup
is simmering, cook for an additional 3 minutes or until eggs
are cooked. Remove from heat and serve immediately. Garnish each
bowl with green onions.
Makes 4 servings.
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