Fragrant Egg Flower Soup
njoy the delicate flavors and beautiful presentation of this classic Chinese soup!
Equipment
- heavy saucepan
Ingredients
- 900 ml/11/2pt chicken stock
- 1 tablespoon light soy sauce
- 2 tablespoons dry sherry
- Pinch of ground ginger
- 25 g/1oz frozen peas
- 1/2 red pepper seeded and diced
- 1 egg beaten
Instructions
- In a heavy saucepan, combine the chicken stock, light soy sauce, dry sherry, and ground ginger.
- Bring the mixture to a boil over medium heat.
- Add the frozen peas and diced red pepper to the boiling soup.
- Simmer for about 5 minutes until the peas are tender.
- Remove the saucepan from the heat.
- While stirring the soup gently, slowly pour the beaten egg in a thin stream through the prongs of a fork, creating a “flower” effect as the egg cooks.
- Allow the soup to stand for about 20 seconds to allow the egg to set.
- Serve the fragrant egg flower soup immediately.
Notes & Wine Advice
Wine advice:
A light and crisp white wine like a Pinot Grigio or Sauvignon Blanc would complement the delicate flavors of this soup.Nutrition values
Calories: 50 kcal | koolhydraten: 4 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 1 g