Tuesday, April 28, 2009

Egg Flower Soup

Known to most in the Western world as Egg Drop Soup.

10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)

Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.

Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.

Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.

Makes 6-8 main-dish servings.

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