Vegetarian Eggflower Soup

Name: Vegetarian Eggflower Soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: 3 tablespoons finely chopped spring onions; 1.2 litres(2 pints) home-made vegetarian stock or quality store-bought fresh stock; 2 stalks fresh lemongrass; salt and freshly ground black pepper, to taste; 2 teaspoons sugar; 1 egg white; 1 tablespoon fresh lemon juice; handful fresh coriander sprigs; 2 teaspoons sesame oil

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
20 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Whenever I am in a hurry, this is my vegetarian standby. The ‘eggflower’ motif - lovely strands of lace-like white of egg - is a common one in South-East Asia. Vegetables are rarely assertive in flavour, but here, the crushed lemongrass stalks and ginger give the soup a tangy and refreshing taste.

Ingredients

2 stalks fresh lemongrass
1.2 litres(2 pints) home-made

Asia
China
Vegetarian
Soup
Gluten-free

Method

With the flat of a cleaver or a heavy knife, crush the lemongrass stalks.
Put the stock in a wok and bring to simmering point. Add the lemongrass, salt, pepper, sugar and lemon juice and stir to mix well. Simmer gently for 10 Minutes. Remove the lemongrass stalks and discard.
In a small bowl, beat the egg white lightly and combine with the sesame oil.