-
Egg Flower Soup With Lemongrass And Mushroom
Ingredients
- 4 c. chicken stock (or possibly canned chicken broth)
- 2 stalk fresh lemongrass, bottom 6" only lightly crushed
- 3 x fresh shiitake mushrooms stem removed, and caps sliced thinly
- 1 ounce enoki mushroom
- 1/4 c. thinly-sliced red bell pepper
- 1/4 c. frzn peas thawed
- 1/4 c. thinly-sliced bamboo shoots
- 1/4 pkt black moss soaked (abt 1/4 c. after soaking or possibly 1/4 c. shredded nori [Japanese seaweed])
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/4 pkt soft tofu - (14 ounce pkg) cut into 1/4" by 1/4" strips
- 1/3 c. minced peeled fresh or possibly canned tomato
- 2 Tbsp. cornstarch dissolved in
- 3 Tbsp. water
- 1 x egg beaten
- 1 tsp sesame oil
Directions
- Bring the stock and lemongrass to a boil in a 3-qt saucepan. Reduce the heat to simmering and cook for 10 min.
- Stir in the shiitake and enoki mushrooms, bell pepper, peas, bamboo shoots, black moss, salt and pepper and bring to a boil. Add in the tofu and tomatoes, stirring carefully so the tofu does not break apart. Pour in the dissolved cornstarch and cook, stirring gently, till the soup returns to the boil and is lightly thickened.
- Slowly pour in the beaten egg while stirring slowly to create 'egg flowers'. Ladle the soup into a tureen or possibly individual serving bowls. Drizzle the sesame oil over and serve immediately.
- This recipe yields 4 servings.
Share Recipe
Similar Recipes
Leave a review or comment
