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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Egg Flower Soup

This is probably one of the simplest and quickest soups that one can prepare. Presented here is the basic recipe, however the variations on this soup are many. A few hints are provided to make this soup unique should one decide to serve it more than once during the week.
  • 1 can of chicken broth
  • 1 egg
  • 1 chopped green onion
Empty can of chicken broth into a suitable pot and add one can of water. Heat over medium heat until the broth just begins to simmer. Reduce the heat to very low. Now crack the egg into a bowl, puncture the yolk, stir it with a fork slightly, and slowly dribble it into the broth, stirring the broth very gently while doing so. Be sure not to stir the broth too vigorously or the egg will dissolve. Add the diced green onion and serve.


A few celery leaves, some chopped water chestnuts, or some Chinese peas will add some variety and color to the soup. A little shredded pork, beef or small shrimp will make the broth richer if you put it in at the beginning. Some watercress in place of the green onion will turn this soup into a delightfully different dish. Some slivered green beans, asparagus, squash or other vegetables will also add color and flavor. Use your imagination and use whatever you happen to have on hand. It is hard to go wrong with this recipe. Keep it simple and only add a little of the meat or vegetables so as to enhance the flavor rather than dominate.

  • Serves: 4
  • Preparation Time: 6 minutes
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