Vegetarian Egg Flower Soup Recipes

VEGETARIAN EGG FLOWER SOUP

Steps:

• With the flat of a heavy knife, crush the lemongrass stalks.
• Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
• In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
• Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.

VEGETARIAN EGG DROP SOUP

Steps:

• Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
• Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

TOMATO EGG FLOWER SOUP

Steps:

• Bring chicken broth, salt, and peas to a boil in a large saucepan.
• Add tomatoes and tofu and cook 5 minutes over medium heat.
• Mix cornstarch with water and stir into the soup.
• Beat eggs lightly in a small bowl.
• Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
• Quickly remove from heat.
• Add sesame oil, green onion, and pepper before serving.

WHITNEY'S EGG FLOWER SOUP

Steps:

• Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.