Vegetarian Egg Flower Soup

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READY IN: 17mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With the flat of a heavy knife, crush the lemongrass stalks.
  • Put the stock in a wok and bring to simmering point. Add lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 minutes. Remove the lemongrass stalks and discard.
  • In a small bowl, beat the egg white lightly and combine with the sesame oil. Pour into the stock in a very slow, thin stream. Using chopsticks, pull the egg gently into strands by stirring in a figure of 8 motion.
  • Turn into a soup tureen or individual bowls, garnish with the coriander and spring onions and serve at once.
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