Egg Flower Soup

9 ingredients
6 steps

Ingredients

  • 1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
  • 4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
  • 3 3/4 cups chicken stock
  • 1 teaspoon soy sauce
  • 3 tablespoons fresh coriander, chopped
  • 1 scallion, finely chopped
  • 3 eggs, whisked until frothy
  • salt
  • pepper

Directions

  1. 1
    Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  2. 2
    Pour in the stock and bring to a boil, simmer 1 minute.
  3. 3
    Add soy, coriander,& scallion.
  4. 4
    Pour in the eggs in a steady stream, do not stir.
  5. 5
    Remove from heat season with salt and pepper.
  6. 6
    Divide between individual soup bowls& serve.

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