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Author Notes: This is a riff on the ultra basic egg flower recipe my Japanese home ec. teacher taught the class in 8th grade. It was literally a three ingredient recipe: canned chicken broth, scallions, and beaten eggs. I've made variations on this soup over the last thirteen years or so but this was my creation based off of her basic recipe. —à la crème
Serves 2 meal sized bowls
- 1 Leek, white and pale green part only
- 3 eggs, beaten
- 3 tablespoons white miso
- 1 can, chicken broth (I prefer swanson) plus two cups of water
- 1 tablespoon Sesame Seed Oil, plus more to drizzle
- 1 scallion to garnish (optional)
- In a pot sauté leeks in about one tablespoon sesame oil on medium heat until wilted, about five minutes.
- Add chicken broth and water and bring to a simmer, cover and cook 10 minutes or until leeks are soft.
- Bring broth up to a boil and slowly drizzle in eggs, gently stir in long circular motions with chopsticks or a fork until egg “flowers” set up, you're looking for long stands of eggs rather than small scrambled egg curds. Take soup off heat.
- Add miso to a small bowl and ladle some broth into it, mix with the back of a spoon or a small whisk until dissolved and add back into pot. Keep warm on a low flame but do not boil again, it will cause the miso to become grainy.
- Ladle soup into bowls and garnish with scallions finish with a light drizzle of toasted sesame seed oil. For those who like a little spice, I stirred a few spoonfuls of Sambal into my bowl and it was heavenly.