John Myers
Egg Flower Soup
The perfect egg flower soup recipe with a picture and simple step-by-step instructions.
- 1250 ml Chicken broth (5 teaspoons instant broth or chicken stock)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Light soy sauce
- 50 g Spring onions
- 2 Eggs
- 1 tsp Sesame oil
- Beat the eggs and mix with sesame oil (1 teaspoon) with a small spoon. Clean / wash the spring onions, cut into pieces (approx. 5 cm long) and cut them into fine strips. Cut a portion approx. ½ cup into rolls. Bring the broth (1 liter of water + 4 teaspoons of instant chicken broth) to a boil. Season with salt (1 teaspoon), sugar (1 teaspoon) and light soy sauce (1 teaspoon), add the spring onion strips and cook briefly. Gradually pour the whisked eggs into the boiling soup in a fine stream. Finally, cut the egg into thin threads with a fork. Fill the soup into soup bowls and serve sprinkled with spring onion rolls.
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