Egg-flower soup

If stock is not available, a chicken stock cube dissolved in water may be used as substitute but it will have a quite different flavour. Remember to reduce the amount of soy sauce at least by half if you are using a stock cube.

1 pint (600 ml) good stock
1-2 eggs
1 tsp salt
1 tbsp light soy sauce
1 spring onion, finely chopped


Bring the stock to the boil. Lightly beat the eggs with a pinch of salt. Pour in the beaten eggs very slowly while stirring the stock. Add the seasonings and garnish with spring onions. Serve hot.

© Deh-Ta Hsiung and reproduced with his kind permission.

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