Egg Flower SoupIngredients4 cups chicken stock (about 1 liter, organic or homemade preferred!) 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…") 3 tablespoons cornstarch (mixed with 1/3 cup water) 3 eggs (lightly beaten) 1 scallion (chopped) 1/4 teaspoon MSG Directions Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. Add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. Add Beaten egg The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup into bowls, top with scallions, and serve!
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