Egg Flower Soup

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon lard (lard is best but you can use marg or butter or veggie oil)
  • 4
    dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
  • 3 34
    cups chicken stock
  • 1
    teaspoon soy sauce
  • 3
    tablespoons fresh coriander, chopped
  • 1
    scallion, finely chopped
  • 3
    eggs, whisked until frothy
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DIRECTIONS

  • 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.
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