Friday, January 1, 2016

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!

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!
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.
below - my trial run of siu mai
need lots more practice!

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


kitchen flavours said...

Hi Emily,
I have never really cooked egg drop soup like this. Looks delish, and wonderful subs of ingredients to what you had on hand!

Emily said...

The lemongrass was abit special right? that and red bell pepper made this soup abit 'lat'!

Peggy Gilbey McMackin said...

Hi Emily, Your egg-flower soup looks Delicious! It seems similar to a hot and sour soup without the vinegar. I know what you mean on the cookbooks! I'm hoping to get around to a few of the line-up in February! Happy Cookbook Cooking!

Emily said...

Hi Peggy,
Yes, quite similar to the hot and sour soup you mentioned! It will be great if you join us in Feb!