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Egg Flower Soup For Chinese New Year

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This year Chinese New Year lands on Jan. 31st, and as we head into the year of the horse I dream up my menu for the big celebration. I usually like to make a few Chinese dishes to ring in the New Year. I have made egg rolls, garlicky green beans, and chinese chicken salad in the past. The other day I was thinking of the overall feeling I have collected eating Chinese food throughout my life, and I remembered when I was a kid they use to serve egg flower soup before the meal at my local Chinese restaurant. I fancy it as an old-fashioned style of Chinese, when I say old-fashioned… I guess I mean the ’70s / ’80s. Here is my simple recipe for egg flower soup, and I will be adding it to the menu this Jan. 31st! Enjoy!

  • Egg Flower Soup 1 of 10
    eggFlowerSoup

    A simple yet super tasty soup. Make it as a starter to your Chinese New Year meal. Scroll through the easy how-to for more direction. 

  • Ingredients 2 of 10
    ingreds1

    Just a few ingredients and you'll be ready to eat. 

  • Chicken Broth 3 of 10
    _MG_0426

    Pour chicken broth into a small pot over a medium flame. 

  • Chile 4 of 10
    _MG_0435

    I like to add a chile to the broth just to give it a little extra flavor.  Bring to a boil. 

  • Cornstarch And Water 5 of 10
    _MG_0451

    Mix cornstarch and water together until cornstarch is completely dissolved.

  • Thickener 6 of 10
    _MG_0460

    Pour the cornstarch liquid into the broth to thicken it up a bit. Mix the broth to combine. 

  • Whip The Eggs 7 of 10
    _MG_0440

    Scramble, whisk, whip the eggs in a separate bowl. 

  • Pour The Eggs And Mix 8 of 10
    _MG_0469

    As soon as you pour the eggs in.... MIX immediately. 

  • Green Onion 9 of 10
    _MG_0492

    Chopped green onions are added in.

  • Soy Sauce 10 of 10
    _MG_0504

    Add a little soy sauce to the soup and give it a stir. Serve and enjoy!

Ingredients for egg flower soup:

  • 4 – cups chicken broth
  • 1 – chile de arbol (stem removed)
  • 1 – tablespoon cornstarch
  • 1 – tablespoon cold water
  • 2 – eggs
  • 4 – sprigs green onion (chopped)
  • 1 – teaspoon soy sauce

Directions:

  1. In a small pot over a medium flame add in broth and chile de arbol and bring to a boil.
  2. In a small bowl mix together cornstarch and cold water until corn starch is dissolved.
  3. Pour cornstarch mixture into hot boiling chicken broth, and mix to combine.
  4. In a separate bowl whisk eggs then slowly pour them into hot boiling chicken broth. Mix with a spoon.
  5. Add in green onion and soy sauce.
  6. Serve hot and if desired add a dollop of hot chile sauce to the center.
  7. Enjoy!

 

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

Get social with Nicole on Twitter and Facebook.

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