Egg Flower Soup
Servings: 4
Ingredients:
- 1 tablespoon, toasted sesame seed oil
- 1/2 tablespoon, garlic – minced
- 1/2 tablespoon, ginger – minced
- 4 cups, prepared chicken stock or broth
- 4 medium, eggs – lightly beaten
- white pepper and salt to taste
- 4 scallions including green ends – sliced 1/8′′ thick
Directions:
Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly
Add chicken broth/stock and bring to a boil on high heat
Add white pepper and salt to taste
While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.
Turn off heat and top with scallions
Serve immediately