Egg Flower Soup

Egg Flower Soup

This recipe from my favorite “Encyclopedia of Vegetables and Vegetarian Cooking” cookbook, is a keeper. I decided to make this because Jake is not a huge fan of egg drop soup. He would eat it if I made it for him, but he told me once that it’s not his favorite thing ever. So I thought I’d make some before he came home so he wouldn’t have to go through the agony of eating it. Haha! If you’re in a rush for some dinner this is a great recipe. It did not take long at all to make and it’s very pretty. This recipe calls for something that most people don’t seem to think of but that I agree is very important: pre-heating your soup bowls before ladling. I used to pour soup into cold bowls, but more and more nowadays I’m remembering to stick those bowls into the microwave for a little bit to get them to heat up. Now, you don’t want the bowls to be so hot that it hurts to touch them. You have to remember that into these warmed bowls you’ll be putting hot soup, so they’re only going to get warmer. However ensuring that your bowls are slightly warmer than room temperature ensures that they will soak up less of the heat of the soup and the contents of the bowl will stay hot for a longer period of time. This is the same logic as freezing beer mugs or bowls for ice cream. Doesn’t it just sound like a good idea? And with microwave technology it doesn’t take that long so it’s not like you’re going through a huge ordeal to do it. Next time you make soup, just try it.

Egg Flower Soup
4 cups veggie stock
3 tablespoons light soy sauce
2 tablespoons dry sherry
3 scallions, diagonally sliced
small piece of fresh ginger, shredded
4 large lettuce leaves, shredded
1 teaspoon sesame seed oil
2 eggs, beaten
salt and black pepper
sesame seeds, to garnish

1. Pour the stock into a large saucepan. Add all the ingredients except the eggs, seasoning, and seeds.
2. Bring to a boil and then cook for about 2 minutes.
3. Very carefully pour the eggs in a thin, steady stream into the center of the boiling liquid.
4. Count to three, then quickly stir the soup. The egg will begin to cook and form long threads.
5. Season to taste. Ladle the soup into warm bowls and serve immediately, sprinkled with sesame seeds.

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