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
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
Just a few ingredients and you'll be ready to eat.
Chicken Broth 3 of 10
Pour chicken broth into a small pot over a medium flame.
Chile 4 of 10
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
Mix cornstarch and water together until cornstarch is completely dissolved.
Thickener 6 of 10
Pour the cornstarch liquid into the broth to thicken it up a bit. Mix the broth to combine.
Whip The Eggs 7 of 10
Scramble, whisk, whip the eggs in a separate bowl.
Pour The Eggs And Mix 8 of 10
As soon as you pour the eggs in.... MIX immediately.
Green Onion 9 of 10
Chopped green onions are added in.
Soy Sauce 10 of 10
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
- In a small pot over a medium flame add in broth and chile de arbol and bring to a boil.
- In a small bowl mix together cornstarch and cold water until corn starch is dissolved.
- Pour cornstarch mixture into hot boiling chicken broth, and mix to combine.
- In a separate bowl whisk eggs then slowly pour them into hot boiling chicken broth. Mix with a spoon.
- Add in green onion and soy sauce.
- Serve hot and if desired add a dollop of hot chile sauce to the center.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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