Chinese Egg Soup

Name: Chinese Egg Soup
Yield: Serves 4
Cuisine: Chinese
Ingredients: a little sherry (optional); ½-inch (1 cm) piece fresh ginger, peeled; 2 tablespoons (2 X 15 ml spoon) finely shredded Chinese leaves or Cos lettuce; 1 egg; 2 tablespoons (2 X 15 ml spoon) finely shredded Chinese leaves or Cos lettuce; 2 X 14½ oz (411 g) tin consommé or 1½ pints (825 ml) light chicken stock; 3 spring onions, sliced in small pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

A Chinese meal is not complete without a clear, delicate broth. This simple soup makes an excellent first course to any meal, stimulating the appetite without being too filling.

Ingredients

2 X 14½ oz (411 g) tin consommé or 1½ pints (825 ml<

Asia
China
Starter
Soup
Gluten-free

Method

Put the stock in a saucepan with the spring onions and ginger. Bring to the boil, cover and simmer for 20 minutes.

Remove the ginger, season to taste with salt and a little pepper and add a little sherry, if liked. Then put back on the heat and bring to a rolling boil. Break in the whole egg and mix in with a fork to break up into strands. Lastly add the shredded Chinese leaves or lettu