Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 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 Quote Link to comment Share on other sites More sharing options...
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