Egg Flower Soup

Name: Egg Flower Soup
Yield: makes 4 servings
Ingredients: 6 cups beef or chicken stock, preferably homemade (page 160); 1 tablespoon dark sesame oil; Salt to taste; 6 eggs, beaten; 1/2 cup thinly sliced scallion; 1/4 cup fresh cilantro leaves, roughly chopped

December 14, 2011

This improvement on the American Chinese restaurant classic has one thing in common with egg-drop soup: when properly made, the egg looks like delicate flowers. While many versions of this soup are thickened with cornstarch, I think the egg thickens the broth sufficiently. Like the Chicken and Watercress Soup on page 140, this has an Italian relative; see the variation. Any of these soups can be made more substantial by adding some shredded leftover chicken—or diced raw chicken, added while the stock is heating; don’t add the egg until the chicken is just about cooked.

Recipe notes

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