Egg Flower Soup
1/2 c sliced shiitake mushrooms (about 5)
1/2 red bell pepper
2-3 green onions
1 stalk celery
1 tsp fresh ginger, grated
2 tsp toasted sesame oil
1 quart chicken broth
Heat the stock in a saucepan. While it is coming to a boil, slice or chop the vegetables so that they are in small pieces, and set aside.
Add the ginger and toasted sesame oil to the stock. Once it comes to a boil, add the vegetables and cook until they soften, about 10 minutes. Once the vegetables have cooked, remove them with a slotted spoon back into a bowl.
Break the egg into a small bowl and lightly beat it. Stir the soup with one hand so that it is swirling around in a circle, and slowly pour the egg mixture in with the other hand. The speed with which you stir and pour will determine how thin and long the egg strands become.
Once all the egg is poured in, remove from heat and add the vegetables back in. Add salt if needed (this will depend on how salty the chicken stock was).
There are many versions of this recipe which mostly vary depending on which vegetables you add. Other additions include peas, chopped onion, meatballs, tomato slices, a little dry white cooking wine, dash of vinegar, and chili oil.