in Soup Recipes

Egg flower soup

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Ingredients for 4 servings:

  • 2 tomatoes
  • 750 ml chicken broth
  • 1 tbsp soy sauce
  • 2 eggs
  • 1 tsp vinegar
  • 1 pinch of sugar
  • 1 pinch of sambal oelek
  • ½ bunch chives

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Blanch the tomatoes, peel, deseed, and dice them, then add them to the wok. Add the chicken stock (or use a stand-alone broth) and soy sauce. Bring to a boil. Meanwhile, crack the eggs into a bowl and whisk well, then pour them into the soup in a thin stream. Season with vinegar and sugar and samal olek. Wash the chives, cut them into small pieces, and sprinkle them over the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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