Egg flower soup with greens

Celia Brooks Brown stirs up a sure-fire success with this light but lip smacking, fabulously fresh flavoured, vitamin packed soup
By Celia Brooks Brown
Egg flower soup with greens
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 tbsp sunflower oil
  • 100 g spring onions, finely sliced
  • 2 tsp sesame seeds
  • 100 g broccoli, chopped into bite-size chunks
  • 100 g spring greens, finely shredded
  • 1 pinches black pepper
  • 1 litres vegetable stock, well-flavoured
  • 1 tbsp rice vinegar, or Mirin
  • 1 tsp chinese five spice
  • 3 eggs
  • 2 tbsp light soy sauce
  • 1 tbsp dry sherry


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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