Cookbook Countdown #1 ~ MY Egg Flower Soup

Welcome to Cookbook Countdown! 

I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Check out the Hows and Tos HERE!
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These are the only cookbooks by Martin Yan
that I collected over the years but not cooked a single
recipe from any of them!

 
I am cooking from MY's Chinatown Cooking for January 2016!

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Below: egg-flower, with lemongrass and mushroom soup ~ pg 68

my adaptation:

Vegetable stock (cube) instead of chicken broth

2 stalks fresh lemongrass - bottom 6 inches only, lightly crushed

Fresh mushrooms (instead of 3 shiitake*) discard stems, caps thinly sliced

did not have any enoki mushrooms*

1/4 cup thinly sliced red bell pepper

1/4 cup sliced sweet peas instead of frozen peas*

did not have any bamboo shoots*

did not have any black moss* but used same amount of dried seaweed

1 teaspoon salt

1/4 teaspoon ground white pepper

did not use any soft tofu cut into 2 inch long strips

1/3 cup chopped, peeled fresh tomatoes

1 tablespoon instead of 2, dissolved in water

1 egg beaten

1 teaspoon sesame oil

bring vegetable broth and lemongrass to a boil in a big pot.

reduce heat to a simmer and cook for 10 mins.

stir in the mushrooms, bell pepper, peas, seaweed,

salt, pepper and bring to a boil.

add the tomatoes (and tofu if using*)

gentle stir to avoid breaking the tofu*.

pour in the cornstarch slurry, stir til soup

returns to a boil and slightly thickened.

slowly pour in the beaten egg, stir slowly but continuously

to create flowing threads.

ladle into individual bowls, drizzle sesame oil

and serve immediately.

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below - my trial run of siu mai

need lots more practice!

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  "I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray".

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