How to Make Chinese Eggflower Soup Asian Cooking Recipe Cuisine

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China Eggflower Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 14oz can plum tomatoes

 1 tbsp light soy sauce

 2 1/2 cup chicken stock

 2 eggs, light beaten

 2 green onions, chopped finely


Directions:

 1. Drain and chop tomatoes, removing pips. Reserve juice.

 2. Bring soy sauce, tomato juice and stock to a boil in a wok. Add tomatoes and half the green onion and cook for 2 minutes.

 3. Pour beaten eggs in gradually, stirring continuously.
*Serve immediately, sprinkle in the remaining green onions.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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