Title: Cantonese Egg Flour Soup
Ingredients:
- 4 cups chicken broth
- 2 eggs
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and white pepper to taste
- Chopped green onions for garnish
Method:
1. In a small bowl, whisk together the eggs, cornstarch, soy sauce, sesame oil, salt, and white pepper.
2. In a medium saucepan, bring the chicken broth to a boil.
3. Slowly pour the egg mixture into the boiling broth while stirring gently with a fork to create thin ribbons of egg.
4. Continue to stir until the soup thickens slightly, about 1-2 minutes.
5. Remove from heat and ladle into bowls.
6. Garnish with chopped green onions and serve hot. Enjoy your comforting Cantonese egg flour soup!
Title: Thai-inspired Coconut Egg Flour Soup
Ingredients:
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- 2 green onions, chopped
- 2 eggs, beaten
- 3 tablespoons cornstarch mixed with 1/4 cup water
- Salt and pepper to taste
- Fresh cilantro for garnish
Method:
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Stir in the coconut milk, fish sauce, soy sauce, and green onions. Let it simmer for 5 minutes.
3. Slowly pour in the beaten eggs while stirring the soup gently in a circular motion to create egg ribbons.
4. Add the cornstarch mixture and continue to stir until the soup thickens slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro. Enjoy this unique twist on a classic Cantonese egg flour soup with a Thai-inspired coconut twist.
Title: Japanese-inspired Miso Egg Flour Soup
Ingredients:
- 4 cups chicken broth
- 2 tablespoons miso paste
- 2 eggs, beaten
- 3 tablespoons cornstarch
- 1/2 cup sliced green onions
- 1/2 cup sliced mushrooms
- 1 teaspoon soy sauce
- Salt and pepper to taste
Step-by-step method:
1. In a medium pot, bring the chicken broth to a simmer over medium heat.
2. In a small bowl, dissolve the miso paste in a small amount of hot broth and then add it back to the pot.
3. In a separate bowl, mix the cornstarch with a little water to form a slurry, then slowly add it to the simmering broth while stirring constantly.
4. Slowly pour the beaten eggs into the soup in a thin stream while stirring quickly to create egg ribbons.
5. Add the sliced green onions, mushrooms, soy sauce, salt, and pepper.
6. Simmer for another 5 minutes, stirring occasionally.
7. Serve hot and enjoy your comforting and flavorful Miso Egg Flour Soup!