Deborah Lee's Egg Flower Jewel Soup
Delight your senses with Deborah Lee's Egg Flower Jewel Soup, a beautiful and comforting dish that combines the velvety elegance of egg ribbons with the vibrant crunch of vegetables. This quick and easy recipe infuses a savory chicken or vegetable broth with pops of sweetness from diced carrots, peas, and corn kernels, creating a balance of flavors and textures that’s as stunning as it is satisfying. The “egg flower” effect is achieved by gently stirring beaten eggs into the simmering soup, forming delicate, silky ribbons that float like petals. Seasoned with soy sauce, sesame oil, and a touch of white pepper, every spoonful is fragrant and flavorful. Garnished with fresh green onions, this soul-soothing soup comes together in just 25 minutes and is perfect as a light appetizer or a comforting main course. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for lovers of quick, wholesome, and visually stunning meals!
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Ingredients
- 6 cups chicken or vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 large eggs
- 1 small (diced into tiny cubes) carrot
- 0.33 cup peas
- 0.33 cup corn kernels
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 2 stalks (thinly sliced) green onions
Directions
Step 1
In a medium-sized pot, bring the 6 cups of chicken or vegetable broth to a gentle boil over medium-high heat.
Step 2
In a small bowl, mix the cornstarch and 2 tablespoons of water together until thoroughly combined to form a slurry. Set aside.
Step 3
Crack the eggs into a separate bowl and beat them lightly with a fork. Set aside.
Step 4
Add the diced carrot, peas, and corn kernels to the boiling broth. Cook for 3-5 minutes, or until the vegetables are tender.
Step 5
Stir in the soy sauce, sesame oil, salt, and white pepper, adjusting to taste as needed.
Step 6
Reduce the heat to low and slowly pour the cornstarch slurry into the broth while stirring gently. Let the soup thicken slightly, about 1-2 minutes.
Step 7
Using a spoon or chopsticks, create a slow whirlpool in the soup by gently stirring in a single direction.
Step 8
Slowly drizzle in the beaten eggs in a thin, steady stream while maintaining the whirlpool motion. The eggs will cook instantly and form delicate ribbons or 'flowers.'
Step 9
Turn off the heat and garnish the soup with sliced green onions.
Step 10
Ladle the soup into serving bowls and enjoy warm!
Nutrition Facts
| Serving size | (1851.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 614.2 |
| Total Fat 32.4g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 558mg | 0% |
| Sodium 7175.6mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 12.1g | |
| Protein 34.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 201.8mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 974.2mg | 0% |
Source of Calories