Egg Flower Soup

Veggie.Lover's picture

Dec. 14, 2011


Sesame oil 5 Milliliter (1 Teaspoon)
Shallots 2 , finely chopped
Celery stick 4 , diagonally sliced
Chinese leaves 2 Ounce , shredded (50 Gram)
Carrot 1 Medium , sliced
Dark bean stock 1 Pint (600 Milliliter)
Kombu 6 Inch (15 Centimeter)
Dried chinese mushrooms 1/2 Ounce (15 Gram)
Cayenne 1 Pinch
Miso 5 Milliliter , dissolved in a little water (1 Teaspoon)
Shoyu 10 Milliliter (2 Teaspoon)
Corn flour 5 Milliliter (1 Teaspoon)
Egg 1 , beaten



1.In a large saucepan, heat oil.

2.Add shallots, celery, Chinese leaves and carrot and stir fry them on high flame for 3 minutes,

3.Pour the stock and add kombu and dried mushrooms.

4.Let the mixture boil.

5.Put the lid on and simmer for 15- 20 minutes.

6.Add shoyu, cayenne and miso as per taste.

7.Mix cornflour in water and add a little soup to it.

8.Stir well and pour back to the pan.

9.Allow to boil and then simmer for 3 minutes.

10.Put egg into the soup and whisk well.

11.Cook for 1- 2 minutes.


12.Serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 601Calories from Fat 99

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 5316 mg221.5%

Total Carbohydrates 100 g33.3%

Dietary Fiber 19 g76%

Sugars 24 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet