A delicate Chinese-style egg flower soup made with rich chicken broth, silky ribbons of egg, and fresh green onion.
Ingredients
- 6 cups chicken broth
- 3 eggs, beaten well
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil (optional)
- Salt, to taste
- White pepper, to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for slightly thicker broth)
Instructions
Prepare the Broth
Pour the chicken broth into a Simmer Down Cookware Dutch oven and bring to a gentle simmer over medium heat.
If using the cornstarch mixture, slowly stir it into the broth until lightly thickened.
Make the Egg Flower Soup
Reduce the heat so the broth is no longer rapidly boiling.
Very slowly pour the beaten eggs into the broth while gently stirring in one direction with a spoon or ladle to create delicate egg ribbons.
Allow the eggs to cook gently for about 1 minute without aggressive stirring.
Finish and Serve
Season with salt and white pepper to taste.
Top with sliced green onion and a small drizzle of sesame oil if desired.
Serve hot and enjoy!