Often listed as “Egg Drop Soup” in Chinese restaurants, this dish’s poetic name of Egg Flower Soup celebrates the way eggs “blossom” as they are stirred gently into simmering broth.
If you use canned or frozen chicken stock, this soup makes a perfect busy-night dish. If you make chicken broth, this dish showcases its flavor with delicious simplicity. Either way, Egg Flower Soup rounds out any rice-centered meal, and it can be served in big bowls over rice as a one-dish dinner. Plan to stir in the eggs just before serving for the most wonderful texture and beauty.
|4||cups chicken stock|
|2||cups baby spinach leaves (optional)|
|½||tsp. Asian sesame oil|
|3||Tbsp. thinly sliced green onion|
This content is from the book Quick and Easy Chinese by Nancie McDermott.
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