Egg Flower Soup

One of my favorite foods to order out is Chinese. Part of what I really enjoy about Chinese food is the soup. One of the things that we do to save money is to make restaurant foods at home, it was only appropriate that I find a recipe for Egg Drop soup, my favorite soup to order from Chinese carryout. This recipe is different than what I get from my local carryout place, it has a lighter feel (less oily if you will) and it adds peas.

Egg Flower Soup

4 c chicken stock
6 slices of fresh ginger
Salt & Pepper
1/4 c thinly sliced green onions
1/2 c fresh or frozen peas
3 eggs, lightly beaten

Add ginger to stock and bring to a boil. When boiling, discard the ginger and season to taste. Add the green onions and the peas.

Pour eggs over surface of soup, allow to set for a few seconds, then use long chop sticks to stir briskly, creating tender egg flowers.

Serve immediately.

In a pinch, you could use ground ginger, it will just be a different flavor since instead of infusing you will be leaving the ginger in. I recommend white pepper instead of black pepper. My experience at Chinese restaurants is the that the pepper on the table is not generally black pepper.


For other soup recipes for these blustery fall days, check out the Recipe Swap: Soup's On! at Life As Mom. For more recipes, check out Mmmm Wednesday at Mommies with Cents and the weekly recipe swap at the Grocery Cart Challenge.