The spicy black pepper flavor of watercress is perfect for flavoring an Egg Flower Soup. Egg Flower Soup is the literal Chinese translation of Egg Drop Soup.
Egg Flower Watercress Soup:
This recipe yields 1 large bowl of soup. (About 2 1/4 cups)
Egg Flower Soup can easily be made to order. Egg Flower Soup that sits in a terrine for an extended amount of time will lose character.
Step 1: Heat a sauce pot over medium high heat.
Add 2 1/2 cups of rich chicken broth.
Bring the chicken broth to a boil.
Add 1/2 teaspoon of minced ginger.
Add 1/4 teaspoon of minced garlic.
Add 1 pinch each of these spices:
- white pepper
- sea salt
- Chinese five spice powder
Add 1/4 teaspoon of thin soy sauce.
Step 2: Mix 2 tablespoons of cornstarch with 1/4 cup of water in a cup to make a slurry.
Add just enough of the cornstarch slurry, while stirring, to thicken the soup to a very thin sauce consistency.
Stir till the soup thickens.
Immediately reduce the temperature to low heat.
Step 3: Whisk 1 large egg and 1/2 teaspoon of cornstarch together in a small mixing bowl.
Pour thin streams of the egg mixture across the surface of the soup. Zig-zag the egg streams while pouring the eggs to get several egg ribbons to form.
*Do not stir or disturb the eggs, till the egg ribbons become firm!
Step 4: Add 1/4 cup of watercress leaves and small watercress sprigs.
Allow the soup to simmer for 30 seconds.
Step 5: Remove the pot from the heat.
Pour the soup into a large soup bowl and serve.
No garnish is necessary.
This is a delicate tasting Egg Flower Soup with just the right amount of watercress zest!