We have always enjoyed egg flower soup in Asian restaurants but we never thought of making it. Recently, my niece Linda sent me a recipe for Egg Flower Soup from a recipe book currently out of print: Gourmet Guide to Chinese Cuisine c1965 Diana Wu Liu & Lily Wu Tang. The soup was very easy to make and was delicious, so much so that I made the soup twice this week. Dried Shitake mushrooms soaked for 10 minutes in luke warm water then sliced were the meaty hit in this soul warming soup. The following recipe is adapted from Diana and Lily's recipe. Thanks for the recipe inspiration Linda.
Egg Flower Soup
6 cups chicken broth
3 eggs – slightly beaten in a large serving bowl
4 large Chinese dried mushrooms, prepared and diced
1 tsp gourmet powder (MSG)
1/2 package frozen peas (12 oz pkg.)
1 bunch of green onions sliced
1 vegetable bouillon cube
1x2 inch piece of ginger sliced
3 garlic cloves sliced
2 stalks Bok Choy thinly sliced
2 T corn starch in 1/4 cup water
1. Boil chicken broth 2 minutes with vegetable bouillon cube, garlic and ginger
2. Add gourmet powder, mushrooms, Bok Choy and frozen peas.
3. Cook 4 minutes
4. add green onions and corn starch, cook one more minute
5. With a large spoon start stirring the soup in one direction until a strong swirl is present, remove spoon and very slowly pour a small stream of the beaten eggs into the swirling soup mixture. This method creates the beautiful "egg flower" in the soup. Stirring the soup after the eggs are added to the soup can break up the delicate egg flowers.
5. Gently ladle soup into bowls and serve hot.