Egg Soup
Traditional Zhejiang soup combining eggs with tender leafy greens for a light, fragrant flavor.
Ingredients
tender leafy greens
25g
eggs
3
cooking wine
15g
clear broth
as needed
fine salt
as needed
MSG
a pinch
soy sauce
a dash
rendered chicken fat
10g
Instructions
1
Beat the eggs
Crack the eggs into a bowl, add the cooking wine and a pinch of fine salt, and beat until well combined.
2
Make the soup
Place a pot over heat, pour in the clear broth, add the tender leafy greens and bring to a boil. Stir in the cooking wine, fine salt, soy sauce, and MSG, then pour in the egg mixture. When it returns to a boil, drizzle in the rendered chicken fat and serve immediately.
