wolfe with an e's blog
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.
INGREDIENTS
- 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.)
PREPARATION
- 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.
Want more recipes
Kikkoman and Entube don’t pay me poop for writing this recipe. If you find my recipes useful, please consider buying me a coffee below.
Why buy me a coffee? No third-party ads, no affiliate links, no tracking cookies. Just honest content. Thanks.
