Egg Flower Soup Recipe
Make Egg Flower Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Egg Mixture
Vegetable Add-ins
Method
Prepare the Soup Base
- 1
Combine Ingredients
In a large pot, pour in 4 cups of chicken broth. Add the minced ginger, minced garlic, and soy sauce. Stir to combine.
- 2
Bring to a Simmer
Place the pot over medium heat and bring the mixture to a gentle simmer.
- 3
Add Seasoning
Once simmering, taste the broth and add salt and pepper as needed. Stir in the chopped green onions.
Prepare the Egg Mixture
- 4
Whisk Eggs
In a small bowl, crack 3 eggs and beat them with a fork until well combined. Add 1 teaspoon of sesame oil and mix well.
Combine Soup and Eggs
- 5
Add Vegetables
To the simmering broth, add 1 cup of frozen peas and 1 cup of finely chopped carrots. Stir and allow to cook for about 2-3 minutes until the vegetables are tender.
- 6
Serve
- 7
Final Touch
Once the eggs are fully cooked and the soup has thickened slightly, remove from heat.
- 8
Garnish and Serve
Serve hot, garnished with additional chopped green onions if desired.
