Chinese Egg Flower Soup

This soup is colourful and flavourful and very very good for a bad cold. A good amount of freshly ground pepper will make it heaven on earth. And to all the Indians world over, Happy Republic Day. We found this on internet and was very cute. Thought our readers will enjoy it too.


Now back to the heavenly dish.

Ingredients:

Chicken broth(Swanson was used)/pork extract/beef broth - 2 1/2 cups
carrot chopped finely - 1/8 cup
mushroom chopped finely-1/8 cup
sesame oil - 2 tbsp
leek - a little chopped
ginger powder- a generous pinch
onion powder and garlic powder - a generous pinch each
red pepper - 1/8 cup chopped finely
salt as needed
soy sauce - 1 tsp
star anise -1
egg -1

Method:

Heat sesame oil in a medium size saucepan and star anise. Add the vegetables and coat them sesame oil evenly and then add the onion, garlic and ginger powder and cook for a few minutes on medium to low flame.

Then add the soy sauce and salt as per taste, Then cook for a few more minutes. Then add the chicken broth(can add any of the three mentioned above) and bring to a boil.

When it begins to boil, gradually add one well beaten egg to the soup, stirring gently in one direction. Remove from heat and serve immediately.