Best 8 Chinese Egg Flower Soup Ww Recipes

EGG FLOWER SOUP

Steps:

• Heat the lard in a saucepan and saute the mushrooms for 1 minute.
• Pour in the stock and bring to a boil, simmer 1 minute.
• Add soy, coriander,& scallion.
• Pour in the eggs in a steady stream, do not stir.
• Remove from heat season with salt and pepper.
• Divide between individual soup bowls& serve.

EGG DROP SOUP

Steps:

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

SUPER EASY EGG FLOWER SOUP

Steps:

• bring stock to a boil then simmer.
• slowly stir in beaten egg until soup thickens.
• add salt pepper according to taste.
• serve hot.

MA'S EGG FLOWER SOUP

Steps:

• Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade. Set aside, stirring occasionally.
• Place broth into a pot with the sliced carrot. Put on Medium high heat.
• Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
• When the broth comes to a boil let simmer 1 minute. Add Tofu mixture and stir. Save bowl.
• Add Onions and mushrooms mixture to the broth stir.
• Place the eggs in the toful bowl, add white pepper and beat well.
• Gentle pour egg mixture over soup and stir.
• I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.

VEGETARIAN EGG FLOWER SOUP

Steps:

• With the flat of a heavy knife, crush the lemongrass stalks.
• Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
• In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
• Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.

EGG FLOWER SOUP

Steps:

• Drain and chop tomatoes and reserve juice.
• Bring soy sauce, tomato juice and stock to the boil.
• Add tomatoes and half the spring onions and cook for 2 minutes.
• Dribble beaten eggs in gradually.
• Serve immediately, sprinkled with remaining spring onions.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

EGG FLOWER SOUP

Steps:

• Boil chicken broth, ginger and green onion 2 minutes.
• Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
• Pour soup slowly into serving bowl containing eggs. Stir gently.
• Serve hot.