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Exclusive Chrysanthemum Brain Egg Soup
A quintessential Nanjing summer soup where tender, minty chrysanthemum leaves are dropped into boiling water with swirled egg, yielding a light, cooling broth with a distinctive herbal freshness.
Instructions
- 1
Raw materials.
- 2
Put water in the pot and bring it to a boil over high heat.
- 3
Add chrysanthemum leaves.
- 4
Pour in the beaten eggs.
- 5
Add salt and MSG to season.
- 6
Finished product.
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Ingredients
Main Ingredients
- Chrysanthemum leafto taste
- Eggto taste
Seasonings
- Saltto taste
- MSGto taste