Ingredients:
- 4 cups vegetable stock or water
- 3 to 4 medium leeks, dark leafy top removed, cleaned (as above) and sliced into small pieces
- 1 tablespoon cornstarch
- 2 large eggs
- Soy sauce or salt, and pepper, to taste
Flavoring (Optional) - 1 star anise
- 1 cinnamon stick
- 6 whole cloves
- 1-inch ginger
- 1 lemongrass
- 1 teaspoon peppercorn
Instructions:
- In a pot, bring water or stock to a boil. Then lower the heat, add the spices (if using) and allow to simmer for 10 to 15 minutes.
- Remove the spices. For convenience, wrap the spices into a small ball with cheese cloth for easy removal.
- Add leeks and simmer for another 10 minutes, or until the leeks are soft. Scoop out some soup into a bowl and whisk in the cornstarch. Pour the cornstarch back into the soup and stir to combine.
- In the meantime, whisk the eggs in a medium bowl. Then slowly drizzle the eggs into the soup with one hand as you gently stir or whisk the soup in a circular motion with the other hand. Stir quickly for smaller egg swirls and slower for chunkier pieces of egg.
- Add soy sauce or salt and pepper to taste. Serve immediately.
View the original recipe from Vermilion Roots
Images by Vermilion Roots