Egg-Flower Soup
"Very simple, very quick - good comfort soup when it's cold out. Try this with stock instead of broth - it makes a noticable difference. I can find premade stock pretty easily now, and like it much better. The recipe (originally from chopstix.net) suggested 2 eggs - I though it was too much egg and not enough soup."
- Ready In:
- 8mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 pint chicken stock
- 1 egg
- 1 teaspoon salt
- 1⁄4 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 green onion, finely chopped
directions
- Bring the stock to a boil.
- Beat the egg with salt and sesame oil.
- Pour the egg into the stock very slowly while stirring.
- Add the soy sauce and garnish with onion.
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RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii
