This soup recipe was a request from one of my readers who wanted to cook a good egg flower soup. I have to thank her because I have had a cold this week and this soup really made me feel better.
The slight black pepper flavor of watercress is perfect in an egg flower soup. Egg flower soup is just a literal Chinese translation of what is commonly called egg drop soup.
Recipe: Heat a sauce pot over medium high heat.
Add enough rich chicken broth to pot to make a bowl of soup with.
Bring the chicken broth to a gentle boil.
Add a pinch each of minced ginger and garlic.
Add a pinch each of these spices: white pepper, sea salt, five spice powder and turmeric.
Add a few drops of soy sauce.
Mix 2 tablespoons of cornstarch with a splash of water in a cup to form a slurry.
Add just enough of a cornstarch and cold water slurry while stirring to thicken the soup to a thin sauce consistency.
Lower the temperature to medium heat after the soup thickens. The soup should not be boiling when adding the egg mixture.
Whisk 1 egg and 1/2 of a teaspoon of cornstarch together in a small bowl.
Pour thin streams of the egg mixture across the surface of the soup. (Zig zag the egg stream while pouring the eggs to get several egg ribbons to form.)
Do not stir or disturb the eggs, till the egg ribbons become firm.
Allow the soup to simmer for 30 seconds.
Add a few watercress leaves and a few small watercress sprigs.
Pour the soup in a soup bowl.
The proportion of egg should be one egg per individual soup bowl. By adding just a little corn starch to the eggs, the egg ribbons will become more pronounced and durable. The broth should just be thick enough to have the egg ribbons and watercress suspended instead of sitting at the bottom of the bowl. Go light on seasoning this soup because the egg flavor is very mild and the watercress flavor is easily over powered! The turmeric adds a nice yellow tint to the soup. This is a very nice, delicately flavored egg flower soup! Yum! ... Shawna
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