Egg Flower Soup Recipe
Soup for the soul, classic veggie soup with whisked eggs-swirls.
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Ingredients
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Soup Base
Egg Mixture
Method
Prepare Soup Base
- 1
Combine Broth and Vegetables
In a large pot, add the vegetable broth, diced carrots, diced celery, and green peas. Bring the mixture to a gentle boil over medium heat.
- 2
Add Aromatics and Seasoning
Once boiling, add the minced ginger, minced garlic, soy sauce, salt, and black pepper to the pot. Stir well to combine and let it simmer for about 5 minutes.
Prepare Egg Mixture
- 3
Whisk the Eggs
In a separate bowl, crack the eggs and whisk them until well combined. Add the chopped green onions and sesame oil to the eggs and mix until incorporated.
Combine and Serve
- 4
- 5
Final Touches
Allow the soup to cook for another minute until the eggs are fully cooked. Taste and adjust seasoning if needed.
- 6
Serve
Ladle the soup into bowls and enjoy warm. Optionally, garnish with additional chopped green onions if desired.
