Recipe: Egg Flower Soup (Chinese)

EGG FLOWER SOUP

1 green onion and top
1 teaspoon vegetable oil
1 (10.5 ounces) can condensed chicken broth
2 soup cans water
1 firm tomato, seeded and diced
1/4 pound small fresh mushrooms, sliced
2 tablespoons dry sherry or rice wine
3 tablespoons cornstarch
3 tablespoons water
1/2 cup frozen green peas
1 egg, well beaten
1/4 teaspoon ground white pepper

Mince green onion, separating white part from top; set aside.

Heat oil in medium saucepan over high heat; add white part of green onion and stir-fry for 5 seconds.

Stir in chicken broth, water, tomato, mushrooms, soy sauce and sherry. Bring to boil; reduce heat, cover and simmer 5 minutes.

Blend cornstarch with 3 tablespoons water; stir into broth mixture with peas. Increase heat to high and cook, stirring constantly, until mixture boils and thickens slightly.

Gradually pour egg into boiling soup, stirring constantly but gently, in one direction. Remove from heat, stir in green onion top and white pepper. Serve immediately.

Adapted from source: Classic Chinese Cuisine by Nina Simonds