Egg Flower Soup

[michael-in-phoenix]

Wonderful to give a friend when they're under the weather. Much easier than full-blown chicken soup, and very satisfying.

Egg Flower Soup

2 quarts (8 cups) chicken broth (I use Swanson low salt)

3 green onions (cut in 2-inch lengths)

1 inch piece of fresh ginger (cut in 1/8 inch slices)

6 sprigs cilantro

2 cloves garlic, peeled, trimmed, sliced

1 tbsp. sesame oil

2 tbsp. soy sauce

Freshly ground pepper to taste

5 tbsp. corn starch, dissolved in 5 tbsp. water

5 large eggs, lightly beaten

1 green onion, sliced on the bias for garnish

Bring broth to a boil. Add onions, ginger, cilantro, garlic, sesame oil, soy sauce, and pepper. Return to very slow simmer, uncovered, for 10 minutes. Strain broth into 3 quart sauce pan. Discard solids.

Bring just to boiling. Stir broth in a circle until a vortex forms. Pour beaten eggs into broth in a steady stream.

Add 1/2 of cornstarch slurry, stirring as you go. Return to slow simmer, allowing the soup to thicken, and test consistency. Add more slurry if you like a thicker soup.

Adjust seasoning, adding more soy sauce (or salt) if needed.

Ladle into bowls; garnish with green onions.

Enjoy!

Michael