Flowery Egg Soup

FLOWERY EGG SOUP

INGERIDIENTS:

4 cups basic stock
3 tsp light soy sauce
2 tbsp rice wine
3 spring onions, sliced diagonally
½ tsp shredded root ginger
4 large lettuce leaves, shredded
1 tsp sesame oil
2 beaten eggs
salt and ground black pepper
toasted sesame seeds, to garnish

PROCEDURE:

1. In a saucepan with stock add all the ingredients except the eggs, seeds and seasoning. Bring to a boil for 2 minutes.
2. While boiling carefully pour the beaten eggs in a thin steady stream in the center of the boiling stock.
3. Stir the soup after pouring the eggs. The egg will begin to cook and form long threads. Season to taste, serve into warm bowls and sprinkle with sesame seeds.