Egg Flower Soup
Ingredients
- 2 eggs, yolks and all
- pinch of salt
- 1/4 cup sliced mushrooms
- 1 cup fresh spinach, washed and torn in small pieces
- 2 tbsp. light soy sauce
- 2 teaspoon cornflour dissolved in 2 tbsp. water
- 1-1/2 quarts stock, vegetable or chicken
- freshly ground black pepper
Instructions
Beat eggs with the salt. Soak the mushrooms in a mixture of the soy sauce and the cornflour and water. Bring the stock to the boiling point and add mushrooms. Slowly pour the beaten eggs into the stock as it boils, which creates a "flower" effect. Now turn the heat down to medium, add the spinach and simmer for about 5 minutes. Serve immediately with freshly ground black pepper.