Egg Flower Soup

Name: Egg Flower Soup
Ingredients: 6 cup Chicken stock (I prefer fresh stock but had none. So I used 6 cups water and 3 tsp chicken bouillon); 1 finely diced carrot; 2 thin sliced green onions; 2 to 3 beaten eggs (preference); 1/2 packages diced tofu (optional); 1 tsp cornstarch mixed with 2 tsp cold water (to thicken - Optional); 1/4 tbsp sesame oil (optional); 1/4 tsp ground ginger or fresh (optional); 1 soy sauce (optional condiment); 1 hot chili pepper oil (optional condiment)

10 ingredients

7 steps

Ingredients

6 cup Chicken stock (I prefer fresh stock but had none. So I used 6 cups water and 3 tsp chicken bouillon)
1 finely diced carrot
2 thin sliced green onions
2 to 3 beaten eggs (preference)
1/2 packages diced tofu (optional)
1 tsp cornstarch mixed with 2 tsp cold water (to thicken - Optional)
1/4 tbsp sesame oil (optional)
1/4 tsp ground ginger or fresh (optional)
1 soy sauce (optional condiment)
1 hot chili pepper oil (optional condiment)

Directions

1

Bring stock to a boil.
2

Add carrot, green onions, and other desired optional items at this time.
3

Let boil for 2-3 minutes.
4

Pour in eggs and stir to break the egg up.
5

(If you want more string-like eggs, pour the eggs in slowly while stirring in a circle).
6

Stir for 1 minute and remove from heat.
7

Enjoy!