Egg Drop - Egg Flower Soup

By YogiRenee

This is the "authentic" recipe for this soup from the famous Madame Wu's Garden- a Westside, Los Angeles restaurant closed since 1998. If you can find or make a homemade chicken broth or stock, this will taste even better. The main thing is that this recipe contains the "tricks" for making the soup slightly thickened, and for making sure that the egg swirls in just beautifully.

Ingredients

• 2 * 2 cans broth with fat skimmed off
• 1 * 1 can water
• 2 * 2 tablespoons cornstarch blended
• with 4 tablespoons water
• 2 * 2 eggs beaten slightly
• 1 * 1 tablespoon scallions(green
• onions) chopped or thinly
• sliced

Preparation

Step 1

1. Heat together the broth and the
water covered until boiling.

2. Add the cornstarch blend, then
turn off the heat.

3. Now add the eggs, pouring them
in a light stream stirring
lightly. Add scallions and
serve immediately.