Egg Flower Soup

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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
  • salt
  • pepper

Directions

  1. Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  2. Pour in the stock and bring to a boil, simmer 1 minute.
  3. Add soy, coriander,& scallion.
  4. Pour in the eggs in a steady stream, do not stir.
  5. Remove from heat season with salt and pepper.
  6. Divide between individual soup bowls& serve.

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