Recipe Hack: Kikkoman Hot-and-Sour, Egg-Flower Soup
Egg flower soup is simple to make and an impressive-looking light meal. It’s not all that hot. Or sour. But it’s cheap: All ingredients for 2 ½ cups of soup cost less than $2.
Why it’s hacked: When made by the directions, the broth comes out thin and the flavor is not up to par with a good Chinese restaurant. The corn starch thickens it so it’s more like what Asian restaurants serve. And the pepper and plum paste brings out the flavor.
- Kikkoman Egg-Flower, Hot-and-Sour Soup Mix
- 1 tablespoon of corn starch
- 2 ½ cups of water
- 1 egg, well whisked (Tip: Add a teaspoon of water before you whisk to fluff up the egg.)
- ¼ teaspoon of black pepper.
- 1 inch squeeze of Entube Umboshi Plum paste (Optional. Mellows the flavor a bit.)
- Put Corn starch in a saucepan and mix with about a tablespoon of water until it’s a smooth paste.
- Add soup mix, plum paste, pepper and the rest of the water.
- Sir well and place on a medium heat.
- Whisk the egg in a bowl until fluffy.
- Once the soup starts to boil, slowly pour in the egg, stirring slowly in one direction. (If you stir both direction, the delicate flowers will disintegrate.)
- Serve. (I highly recommend with Crispy Noodles.)
Option: Add some thin sliced shiitakes when you add the water.
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