Egg Flower Soup

Recipe by: Nancie McDermott | from Quick and Easy Chinese: 70 Everyday Recipes

Cookstr

Course: Hot Appetizer, Main Course

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

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Often listed as Egg Drop Soup in Chinese restaurants, this dish’s poetic name of Egg Flower Soup celebrates the way eggs "blossom" as they are stirred gently into simmering stock. If you use canned broth or frozen chicken stock, this soup makes a perfect busy-night dish. If you make chicken stock, this dish showcases its deep flavor with delicious simplicity. Either way, Egg Flower Soup rounds out any rice-centered meal, and it can be served in big bowls over rice as a one-dish dinner. Plan to stir in the eggs just before serving for the most wonderful texture and beauty.

INGREDIENTS

4 cups chicken stock
2 cups baby spinach leaves (optional)
½ teaspoon Asian sesame oil
½ teaspoon salt
2 well-beaten eggs
3 tablespoons thinly sliced green onion

Directions

In a medium saucepan bring the chicken stock to a rolling boil over medium-high heat. Stir in the spinach leaves, if using, sesame oil, and salt allowing the spinach to wilt into the soup.

Stir well until the chicken broth is swirling in circles. Carefully and slowly pour the beaten eggs onto the surface of the soup continuing to stir gently and encouraging them to flow out into leafy petals and ribbons.

Sprinkle the green onion onto the soup and serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

Calories 132kcal (7%)

Calcium 39mg (4%)

Vitamin C 6mg (9%)

Vitamin A 110mcg RAE (4%)

Potassium 382mg

Magnesium 25mg

Protein 10g

Sugar 4g