Recipe: Egg-Flower Soup 🍲
Description:
This Egg-Flower Soup recipe is the epitome of simplicity and speed, perfect for those chilly days when you crave a comforting bowl of warmth. Elevate this classic Chinese dish by using stock instead of broth; the difference is unmistakable! With readily available premade stock, you can take this soup to the next level of flavor. Originally sourced from chopstix.net, this recipe is a delightful twist on the traditional, featuring just the right balance of egg and savory broth.
- Cuisine: Chinese 🇨🇳
- Keywords: Asian, < 15 Mins, Stove Top, Easy
- Servings: 2
- Calories: 135.9 per serving
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 8 minutes
Ingredients:
- 1 egg
- 1 pinch of salt
- 1 tablespoon soy sauce
- 1/4 cup chopped green onion
- 1 tablespoon sesame oil (optional, for added flavor)
- 2 cups chicken or vegetable stock
Instructions:
| Step | Description |
|---|---|
| 1 | Bring the stock to a boil. In a medium-sized saucepan, heat the chicken or vegetable stock over medium-high heat until it reaches a gentle boil. This forms the flavorful base of your soup. |
| 2 | Prepare the egg mixture. In a small bowl, beat the egg with a pinch of salt until well combined. For an extra layer of richness, you can also add a tablespoon of sesame oil to the mixture, enhancing the overall flavor of the soup. |
| 3 | Create the egg flower. Once the stock is boiling, reduce the heat to low and slowly pour the beaten egg into the stock while stirring gently in a circular motion. This technique creates delicate egg ribbons, resembling flower petals, hence the name “egg-flower” soup. Take your time pouring the egg mixture to achieve the desired texture. |
| 4 | Season and garnish. Stir in the soy sauce to add depth of flavor to the soup. Finally, garnish the soup with chopped green onions, adding a pop of color and freshness to each bowl. Feel free to adjust the seasoning according to your taste preferences. |
| 5 | Serve and enjoy! Ladle the hot soup into bowls and serve immediately. This Egg-Flower Soup is best enjoyed piping hot, offering a comforting and nourishing experience with every spoonful. Pair it with some crispy fried noodles or steamed rice for a more substantial meal. |
Nutritional Information (per serving):
- Calories: 135.9
- Fat: 6g
- Saturated Fat: 1.6g
- Cholesterol: 113mg
- Sodium: 2044.9mg
- Carbohydrates: 9.7g
- Fiber: 0.3g
- Sugar: 4.3g
- Protein: 10.3g
Tips:
- For a vegetarian version, substitute vegetable stock for the chicken stock.
- Experiment with different garnishes such as cilantro, thinly sliced mushrooms, or even a sprinkle of toasted sesame seeds.
- To make it heartier, add cooked shredded chicken or tofu cubes to the soup.
- Be sure to pour the beaten egg slowly into the stock to achieve the characteristic wispy texture of the egg flower.
- Leftovers can be refrigerated in an airtight container for up to 2 days, although the texture of the egg may change slightly upon reheating.
Egg-Flower Soup is a versatile dish that’s both nourishing and quick to prepare, making it a go-to option for busy weeknights or lazy weekends. With its delicate flavors and comforting warmth, this soup is sure to become a favorite in your recipe repertoire. Enjoy the simplicity and deliciousness of homemade Egg-Flower Soup today! 🥣🌸
