Cooking Index - Cooking Recipes & IdeasEgg-Flower Soup With Lemongrass And Mushroom Recipe - Cooking Index

Egg-Flower Soup With Lemongrass And Mushroom

Courses: Soup
Serves: 4 people

Recipe Ingredients

4 cups 948mlChicken stock
  = (or canned chicken broth)
2   Fresh lemongrass, bottom 6" only - lightly crushed
3   Fresh shiitake mushrooms - stem removed,
  And caps sliced thinly
1 oz 28gEnoki mushroom
1/4 cup 59mlThinly-sliced red bell pepper
1/4 cup 59mlFrozen peas - thawed
1/4 cup 59mlThinly-sliced bamboo shoots
1/4   Black moss - soaked
  = (abt 1/4 cup after soaking or 1/4 cup
  Shredded nori [Japanese seaweed])
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly-ground white pepper
1/4   Soft tofu - (14 oz pkg) - cut into 1/4"
  By 1/4" strips
1/3 cup 20g / 0.7ozChopped peeled fresh or canned tomato
2 tablespoons 30mlCornstarch - dissolved in
3 tablespoons 45mlWater
1   Egg - beaten
1 teaspoon 5mlSesame oil

Recipe Instructions

Bring the stock and lemongrass to a boil in a 3-quart saucepan. Reduce the heat to simmering and cook for 10 minutes.

Stir in the shiitake and enoki mushrooms, bell pepper, peas, bamboo shoots, black moss, salt and pepper and bring to a boil. Add the tofu and tomatoes, stirring carefully so the tofu does not break apart. Pour in the dissolved cornstarch and cook, stirring gently, until 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 individual serving bowls. Drizzle the sesame oil over and serve immediately.

This recipe yields 4 servings.

MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Spice Garden) - - from the TV FOOD NETWORK CANADA


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