Vegetarian Egg Flower Soup Food

VEGETARIAN EGG DROP SOUP

Steps:

• Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.
• Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

EASY EGG DROP SOUP WITH VEGETABLES

Steps:

• BOIL BROTH WITH CARROTS: Bring broth to boil in a medium-large pot. Add carrots and ginger (and soy sauce if using). Lower heat to medium and simmer for about 2 minutes.
• ADD OTHER VEGETABLES: Cook for 2-3 minutes just until tender.
• THICKEN BROTH; Add cornstarch slurry to the simmering broth. Stir 30 seconds. Broth will thicken slightly. You can make broth thicker if you prefer by adding more slurry e.g. 3 tbsp cornstarch and 3 tbsp. water.
• ADD EGGS: Stir simmering broth in a circular motion and slowly pour in beaten eggs in a steady stream while continuing to stir. Eggs will become feathery. Turn off heat. Note 3
• FINISH SOUP: Stir in chopped spinach to wilt (1 minute). Add chopped green onions. Add sesame oil, salt and pepper to taste (and sriracha and rice vinegar if using). Serve immediately.

TOMATO EGG FLOWER SOUP

Steps:

• Bring chicken broth, salt, and peas to a boil in a large saucepan.
• Add tomatoes and tofu and cook 5 minutes over medium heat.
• Mix cornstarch with water and stir into the soup.
• Beat eggs lightly in a small bowl.
• Stir soup slowly with a spoon in one direction; with other hand, slowly pour beaten egg onto the surface of the soup, allowing it to form threads.
• Quickly remove from heat.
• Add sesame oil, green onion, and pepper before serving.

EGG FLOWER SOUP

Steps:

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

EGG FLOWER SOUP

Steps:

• Boil chicken broth, ginger and green onion 2 minutes.
• Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
• Pour soup slowly into serving bowl containing eggs. Stir gently.
• Serve hot.

VEGETARIAN EGG FLOWER SOUP

Steps:

• With the flat of a heavy knife, crush the lemongrass stalks.
• Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
• In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
• Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.