|(EGG FLOWER SOUP)|
|Believe it or not, this is the “authentic” recipe for this soup from the famous Madame Wu’s Garden - a Westside, Los Angeles restaurant closed since 1998. If you can find or make a homemade chicken broth or stock, this will taste even better. The main thing is that this recipe contains the “tricks” for making the soup slightly thickened, and for making sure that the egg swirls in just beautifully.
1 can, water
2 tablespoons, cornstarch blended with 4 tablespoons water
2 eggs – beaten slightly
1 tablespoon, scallions (green onions) - chopped or thinly sliced