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Egg-Flower Soup

September 13, 2009 by Sophie G

Egg-flower soup is a delicious meal on a cold day—or anytime! This soup is easy to make and is a long-time favorite in China as well as in other countries.

Egg-Flower Soup

The Chinese name for appetizers is dim sum, which means “touch the heart.” In China, these tidbits of food are usually served with tea as mid-morning, afternoon, or late-night snacks rather than before a meal. In Chinese teahouses, which are similar to cafés in other parts of the world, people enjoy gathering to share a pot of tea, a variety of delicious little treats, and long, relaxed conversations. Just a few typical samplings for dim sum are fried wonton, egg rolls, shrimp balls, filled dumplings, and sweet pastries.

While dim sum is a special treat, soup is an important part of almost all Chinese meals. Generally, a light, clear soup is served as a drink between courses or throughout a meal. In fact, soup is often the only beverage served with food. Many people choose to enjoy tea before or after, but not during, a meal.

At a formal dinner or banquet, several kinds of thicker, richer soups may be served as courses in themselves. In parts of China where the winters are cold, hearty soups and stews are a good way to warm up. Soup is usually served in a large bowl or tureen in the middle of the table rather than in individual bowls, so that diners can help themselves.

Ingredients:
2 egg
1 tomato, cut into small pieces*
1 tbsp. cornstarch
1 c. water
1 c. chicken or vegetable broth
1/4 c. coriander
 
Method:
1. In a deep saucepan, combine water, chicken or vegetable broth. Bring to a boil.

2. Add tomato and cornstarch mixture and return to a boil for about 10 minutes.

3. Beat egg and stir slowly into soup.

4. Dish into a large bowl and sprinkle corianders on top.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

*Try preparing this soup without the tomato and with 1/3 c. of sliced mushrooms to make a tasty meatless dish.