Chrysanthemum Egg Flower Soup (Japan)
This rather surprising and
refreshing soup takes only fifty minutes to prepare.
Ingredients
(Serves 4)
1 pound fresh chrysanthemum leaves
4 cups Chicken Stock
1 tablespoon of light soy sauce
1 teaspoon of sugar
1 lightly beaten egg
2 teaspoons of dark sesame oil
1 teaspoon of salt
2 spring onions (scallions) finely chopped, white and green parts separated
2 coarsely chopped tomatoes
Remove any tough stems from the chrysanthemum leaves and wash the leaves
well. Bring a pot of water to a boil.Add the leaves and blanch for a few seconds, or until
they are just wilted. Then shock them in cold water to prevent further cooking. Drain and
set aside.
Put the chicken stock in to a pot and bring it to a boil,then lower the
heat and simmer. Meanwhile, combine the egg with the sesame oil in a small bowl. Set
aside.
Add the soy sauce, sugar and salt to the simmering stock, and stir to
mix them in well. Add the tomatoes and chrysanthemum leaves and simmer for two minutes.
Stir in the scallion whites and add the egg mixture in a very slow,thin stream. Using a
chopstick or fork, pull the egg slowly into strands. Garnish with the scallion top sand
serve.