A delicious Indo-Chinese Egg Flower Soup made with water, vegetables, and eggs. This easy recipe involves boiling water with spices, adding chopped vegetables, and creating a silky soup with beaten eggs.
1: Boil water with salt, ginger, and chopped bottom of spring onion.
2: Wait till water boils, then add Maggie cube along with chopped carrots and beans, and let it boil for 5 to 10 minutes.
3: Simmer down the wok/pot, then add cornstarch slurry by constantly stirring.
4: Add beaten egg with a little water by constantly stirring. Let it cook for 1 minute on low heat.
5: Season by adding pepper and salt and garnish with spring onion.
