Egg Flower Soup

  • 3 eggs (scrambled)
  • 500 ml (~2 cups) chicken broth
  • 500 ml (~2 cups) water
  • 500 gm (~1 lb.) clams (cleaned)
  • 1/2 teaspoon dark sesame oil ( Dark sesame oil has the distinctive sesame flavour while the light oil, little)
  • 1 teaspoon Chinese cooking wine (Shao Hsing)
  • ½ Tbsp Ginger julienned
  • ½  Tbsp chopped garlic
  • 100 gm (4 oz.) tomato (diced into small pieces)
  • 1 stalk scallion (finely chopped)
  • Salt to taste
  • 3 dashes white pepper 
  1. In the saucepan, sweat the garlic and ginger in the sesame oil until fragrant.
  2. Add the chicken broth and water and bring to boil. Add the diced tomato into the soup and bring it to a quick boil. 
  3. Add the cooking wine, pepper and salt.
  4. Add the clams and seasonings. As soon as the clam shells are open, continue. 
  5. Very slowly pour in the eggs in a steady stream. 
      1. To make shreds, stir the egg rapidly in a circular method for one minute. 
      2. To make thin streams or ribbons, gently stir the eggs in a circular method until they form.
  6. Don't stir this again so that the shreds or ribbons aren't broken into fragments.
  7. Allow this to simmer very gently for a minute.
  8. Turn off the heat and serve immediately with scallion pieces as garnish.

Some people like a thicker base to this soup and this can be achieved by adding a slurry of cornstarch dispersed in one of the cups of water, Add this to the soup after adding the tomato and wait until it returns to the boil.. It's important not to overcook this as the thickening effect will diminish very quickly. Cornstarch as a thickener is not effective for stored products as it breaks down.