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Egg flower soup with greens

Celia Brooks Brown from Good Food Bites
Celia Brooks Brown stirs up a sure-fire success with this light but lip smacking, fabulously fresh flavoured, vitamin packed soup

Egg flower soup with greens

Method

1. Heat a pan over to a moderate heat and add the oil.

2. Add the spring onion and sesame seeds and cook for a couple of minutes, until the sesame starts to turn golden.

3. Add the broccoli and spring greens and stir-fry for about 1 minute, until bright green.

4. Pour in the stock and grind in some pepper and add a pinch of salt, the vinegar and Chinese five-spice powder. Bring to the boil.

5. In a measuring jug (making it easier to pour), beat together the eggs, soy sauce and sherry.

6. While stirring the boiling soup rapidly, very slowly pour in the beaten egg in a steady stream. The eggs should set immediately, and the soup is ready to serve right away.

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Serves: 4

Prep: 20 min
Cook: 8 min

Ingredients
1 tbsp sunflower oil
100g Spring onions, finely sliced
2 tsp Sesame seeds
100g Broccoli, chopped into bite-size chunks
100g spring greens, finely shredded
1 pinch salt and fresh ground black pepper
1 litre vegetable stock, well-flavoured
1 tbsp rice vinegar
1 tsp Chinese five spice
3 Eggs
2 tbsp light Soy sauce
1 tbsp dry sherry