I love this soup. I first had it at a California Chinese cuisine chain called Chin-Chin, which added ground chicken meat and glass noodles, so this is how I make it. Both the glass noodles and the ground meat cook really fast, so make sure to add them close to the end, but before the egg. As per another reviewer's suggestion I added the egg after the cornstarch, which I thought was a mistake. I actually like those clumpy eggs in my soup, isn't that how egg flower soup is supposed to be? Top this with some chopped green onion for an amazing taste explosion.
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I love this soup. I first had it at a California Chinese cuisine chain called Chin-Chin, which...