[recipe] Chinese Eggflower Soup

[Guest guest]

This is a very easy to make soup that was the perfect first

course to our Asian inspired dinner this weekend.

 

 

Chinese Eggflower Soup

 

6 cups no-chicken broth

1 tsp. soy sauce

1 Tbs. cornstarch

1/4 cup cold water

2 dozen Chinese pea pods

1 egg, well beaten

4 to 6 sliced radishes

 

Bring broth and soy sauce to a boil. Mix corn starch and

water; add to boiling soup and cook, stirring constantly

for 1 minute. Add pea pods to soup. As soon as the soup

returns to a boil, drizzle egg into soup stirring quickly.

Serve immediately, garnished with radish slices.

Yield: 6 servings

 

~ pt ~

 

Do what thy manhood bids thee do.

From none but self expect applause.

He noblest lives and noblest dies

who makes and keeps his self-made laws.

~ Richard Francis Burton